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20/10/2018
Health Care Heroes Radiothon!
Tune in to CKNX AM920, FM 101.7 or FM 94.5 and donate to the Clinton Public Hospital Foundation or the Seaforth Community Hospital Foundation! You can also join the Seaforth Community Hospital at Maplewood Manor between 9 am and 4 pm for entertainment, a silent auction, BBQ and other events!
23/10/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
At any given time in Ontario, 1,500 men, women and children are waiting for a life-saving organ transplant.
Around The Alliance!
26th Annual Paediatric Day Conference Speaker Presentations
R.E.A.L Life Perspectives: Emergency Medicine
Like Us on Facebook!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Board of Directors Meeting Highlights
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
October Blood Donor Clinics
Breastfeeding Clinic Cancellations at St. Marys Memorial Hospital
Health Care Heroes Radiothon
Health Care Heroes Radiothon - October 20
What's For Dinner Wednesday!
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HPHA's LinkedIn Page
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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What's For Dinner Wednesday!
What's For Dinner? Lentil Zucchini Lasagna!

Ingredients

  • 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

Directions

  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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