Mushroom lasagna served with Pineapple juice

IF you are among those that are still looking for nutritious and easy to prepare food for celebrating Valentine’s Day, here is a meal for you. Mushroom lasagne is highly nutritious, affordable and easy to prepare. It has mushroom as its base, and is accompanied by varieties of vegetables, which are available in health food shops, supermarkets and local markets.   

  Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They have no fats, no cholesterol, very low carbohydrates, high proteins, vitamins and minerals, a lot of water and fibre. 

  They are rich in calcium (good for bones), iron (benefits in anaemia), potassium (very good for lowering blood pressure), copper (anti-bacteria) and selenium (very good for health of bones, teeth, nails, hair and as an antioxidant). 

  Intake of mushroom also helps in lowering elevated cholesterol level; preventing obesity, breast and prostrate cancer. Mushroom is also an ideal food for diabetic patients. 

  Peas used for the preparation of this dish supply vitamins and minerals, which enrich the nutritional value of mushroom lasagna. They are rich in fibre, which prevents constipation (difficulty in evacuation firm/hard faeces) lowers elevated cholesterol and promotes general body wellbeing. 

 Ingredients                   Quantities 

Lasagna shells                6            

Mushrooms                     200g   

Oyster                              200g                      

Peas                                 100g                 

Egg                                  2                           

Onion                              1 medium size                    

Garlic                               2 cloves              

Shredded mild cheese      50g  

 Tomato sauce                 150g             

Olive oil                           4 tablespoons                    

  Method of preparation 

Clean, wash and chop all the mushrooms. 

Peel and chop onion and garlic. 

Prepare the lasagna shells following the manufacturer’s direction. 

Boil the eggs for 12 minutes. 

Boil the peas separately. 

Heat the oil in a frying pan and sauté the onion. When the onion is transparent add the mushrooms and salt and sauté or fry for 10 minutes. Add the garlic and cook for additional 2 minutes. 

Remove from fire or stove, add the boiled peas and chopped eggs. Mix well. 

In an oven dish, lay alternative lasagna shells, mushrooms, and tomato sauce. Top or cover with a layer of lasagna shells. 

Sprinkle with the shredded cheese and grill until the surface becomes golden and brown. 

Serve hot with chilled pineapple juice. 

 Freshly squeeze pineapple juice

One common drink that everyone likes and can really have a lot of health benefits is the pineapple juice. It is naturally sweet without addition of artificial sugar.  Pineapple juice is a good source of vitamin C (ascorbic acid), potassium, thiamine, phosphorus, manganese and vitamin B6 with so many health benefits. Because of its natural juice contents, there is no sugar added which makes it safer to drink by everyone. Intake of freshly squeeze pineapple juice protects against cancer and boosts the immune system. It helps in lowering elevated cholesterol level and protects against cardiovascular disease. It helps reduce arthritis and helps our body in digesting the proteins that our body needs. It is also aids in healing of wounds, bruises and reduces swelling. It is also a big help for pregnant women because it reduces excessive water during pregnancy. 

 Ingredients    Quantities

Pineapple         1 medium size

 Method of preparation

Wash, peel and chop the pineapple.

Blend the pineapple.

Sieve with cheesecloth if you want (optional).

Serve cold immediately with hot Mushroom lasagna.

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