Vegetable Lasagna

Everyone who comes into running because they decide to run a marathon believes that s/he must eat pasta! This is fine except to so many people a pasta meal seems to equate to Spaghetti Bolognese. Do try to vary the diet otherwise the food becomes less enjoyable and a chore to eat.

If you want to try another pasta dish why not attempt a nice, vegetable lasagna? Don’t use a jar of sauce. If you are in charge of the ingredients you can make sure that you only include those that are right for you. This is not an exact recipe just a way of putting things together. The vegetables can be those that you like and you can vary them using whatever you have to hand.

Prepare some vegetables. Suggestions: onion, celery, carrot, mushroom, squash. Chop, dice and slice these.

Heat a little oil in a saucepan and then add some garlic to your taste. After about a minute add the vegetables and cook until slightly softened.

Then add a can of chopped tomatoes and some tomato paste plus oregano and black pepper.

Prepare a cheese sauce, or a white sauce using semi skimmed milk.

Now I know that the pasta for Lasagna comes in sheets but I always get them stuck together! So I tend to use fusilli but you could use macaroni or noodles. Have your choice of pasta ready cooked.

In a dish layer your three preparations: vegetables at base, cover with pasta, top with sauce, repeat.

It’s ready to pop in the oven to bake for 20 to 30 minutes at 180 degrees.

This dish can be prepared well ahead of time so it is a good one to have ready, then go out for a run, come back and turn the oven on while you have your shower and it is ready to eat. Magic.

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