Serves: 4. Prep & Cooking Time: 45 minutes
Ingredients:
- 8-10 large chard, pak choi or spring greens leaves
- 400-500g courgettes (in winter could use squash, carrots or sweet potatoes instead)
- 1 medium white onion
- 2 large tomatoes (or 1 tomato tin)
- handful of basil or parsley
- 4-5 cloves garlic
From the cupboard:
- cooking oil
- 100g rice
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 tablespoon soy sauce
- cheddar or your choice of cheese
- salt to taste
Method:
- Separate the stalks from the chard leaves and mince the stalks finely.
- Grate the courgettes, mix them with salt and leave aside to drain.
- Finely mince the onion and cube the tomatoes.
- In a pot fry the onion, chard stalks, tomatoes and courgettes for about 10 mins. Add the rice to the veg mixture and keep stirring for about 3-4mins.
- Add the spices and soy sauce and pour in 300g boiling water.
- When the water has evaporated remove from the stove and crush in the garlic.
- In a greased baking tray layer the chard leaves and the veg mixture one after the other finishing with a layer of chard leaves on top. Drizzle with cooking oil and add more boiling water to cover the lasagne. Bake at 180°C until the water has evaporated.
- Switch off the oven and sprinkle with cheese of your choice.
Serve with natural yoghurt.
Recipe and image by Pavlina.