Laps and lasagne

Training: Swim / Run

Today's training was all about laps. 20 laps in the pool this morning (2km) followed by laps of the oval after work.

While I have been running consistently over the last 6 months or so, I haven’t done any interval training. Wanting to train my body to pick up the pace, I headed to an interval training session with the triathlon club.

We started with an 'easy' 1km run to warm up, then practiced 'run throughs' focusing on various aspects of running technique (high legs, looking forward, controlled yet relaxed arm swings etc). Following this it was on to the main 'interval' set – 7 x 600m, with 200m recovery. Overall we covered around 8km - all done in the rain. It was heart pumping and energising – and a great change of pace.

Dinner

I have had lasagne on the brain for a while now. It has been so dreary and cold the last few days, that comfort food is a must.

After seeing some fancy GF lasagne sheets at the local supermarket over the weekend, I decided to make a quinoa and vegetable lasagne for dinner last night. Actually, I made so much that we are having it again for dinner tonight and Mr BBB's dad got to take several portions with him when he headed to the coast this morning.

Gotta love those layers.

I made the 'mince' mixture using cooked red quinoa, tomato passata, diced tomatoes, garlic and dried herbs.

And a 'bechamel' sauce with a mixture of low fat ricotta, egg and parmesan.

I also sliced zucchini and pumpkin.

Then it was time to layer.

Lasagne sheets, ricotta, quinoa.

Steamed pumpkin, zucchini, fresh basil.

Baby spinach and a sprinkle of mozzarella,

Repeat.

Covered in foil and baked for an hour, then for an extra half an hour with the foil removed until the top layer is golden brown.

Layer upon layer of tasty lasagne goodness.

Next time I would probably add some tomato paste to the quinoa mixture, and perhaps a little more garlic. The flavour was nice, but it lacked that rich tomato flavour that I love in lasagne.

But as far as lasagnes go, this one is on its way to being a winner!

Don’t be put off by the seemingly large ingredient list. You really could make this with whatever vegetables you have on hand.

Quinoa, vegetable and ricotta lasagne (10 serves)

• 3 cups cooked quinoa
• 1 cup passata
• 3 cloves garlic, crushed
• 1 onion, diced
• 1 can diced tomatoes (+ 2tbs tomato paste)
• 1 tbs mixed dried herbs
• 600g light ricotta
• 2 eggs
• 1/2 shaved parmesan
• 2 zucchinis, sliced lengthways
• 1/2 pumpkin, cut into slices and steamed for a few minutes to soften
• 100g baby spinach
• Fresh basil
• Lasagne sheets
• Grated mozzarella

1. Sautee the onion and garlic in a little olive oil until softened. Add quinoa, tomato passata, diced tomatoes, tomato paste and dried herbs. Simmer gently for 15 minutes.
2. Meanwhile, combine ricotta, eggs and shaved parmesan in a separate bowl until well combined.
3. In a large baking dish, layer lasagne sheets, 1/2 of the quinoa mix, 1/3 of the ricotta mix, 1/2 the zucchini, 1/2  the pumpkin, 1/2 the baby spinach, basil leaves and a sprinkle of mozzarella cheese.
4. Repeat.
5. Finish with another layer of lasagne sheets, the remaining ricotta mix and a sprinkle of mozzarella.
6. Cover with foil and bake at 200C for 1 hour. Remove foil and bake for a further 30 minutes or until golden brown on top and cooked through.
7. Allow to rest for 5 minutes then slice and serve.

Yes - this makes a ridiculously large lasagne - but as I said, we got 10+ servings out of it! Not too bad for a few hours work in the kitchen....

What about you? Do you have a favourite lasagne ingredient? Mine would have to be fresh basil. Lots of fresh basil :)

Happy Baking :)