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<March 2018>
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1:00 pm to 7:00 pm / Christian Reformed Church
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Your thumb is the same length as your nose.
Around The Alliance!
New Partnership With The Change Foundation Announced!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Elevator Out of Service at St. Marys Memorial Hospital
Connecting the Dots for Caregivers - Newsletter #3
Signs of a Stroke? Call 9-1-1
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Blood Donors Urgently Needed!
Influenza Outbreak Declared Over at Stratford General Hospital
Board of Directors Meeting Highlights
Bring Change to Life: Social Work Month
Q & A with a Registered Dietitian!
Help Wanted at the Stratford General Hospital Coffee Shop
Diabetes Care Head to Toe: 24th Annual Huron Perth Diabetes Day!
What's For Dinner Wednesday!
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What's For Dinner Wednesday!
What's For Dinner? Lentil Zucchini Lasagna!


  • 2 cups (500 mL) store-bought or homemade tomato sauce
  • 2 cups (500 mL) cooked green lentils
  • 1 (300 g/10 oz) package silky tofu
  • 1/2 cup (125 mL) chopped walnuts
  • 1/4 cup (60 mL) prepared pesto
  • 1/4 cup (60 mL) nutritional yeast, or grated Parmesan cheese
  • 1/2 tsp (2 mL) salt
  • to taste, pepper
  • 3-4 zucchini sliced thinly lengthwise
  • 1/2 cup (125 mL) shredded mozzarella or vegan cheese


  1. Preheat oven to 425°F (210°C). Lightly oil an 8x8-in (20x20 cm) baking dish.
  2. In a bowl, combine tomato sauce and lentils. Set aside.
  3. In a food processor or a blender, combine tofu, walnuts, pesto, and nutritional yeast or parmesan cheese until smooth. Season with salt and pepper. Set aside.
  4. Spoon a third of the lentil mixture over the bottom of the prepared baking dish. Cover with zucchini slices. Top with half of the tofu mixture. Cover with zucchini slices. Repeat layers, ending with a lentil layer. Sprinkle with shredded cheese.
  5. Bake for 20-25 minutes, or until lasagna is golden and bubbly. Let rest 15 minutes before serving.

Source: lentils.org

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