Vegetable Lasagne

Vegetable Lasagne

Core Recipe

Servings: 4

1 medium courgette, sliced
125 g baby sweetcorn
2 medium red green or yellow pepper(s), deseeded and cut into chunks
350 g passata, tomato & basil
8 portion cherry tomatoes
1 teaspoon oregano, or mixed herbs
6 sheet lasagne sheet, (check that they don’t need pre-cooking)
200 g low-fat soft cheese, tub
50 ml skimmed milk
1/2 teaspoon pepper, freshly ground

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C

Simmer the courgette, baby corn and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add the cherry tomatoes and oregano or mixed herbs and stir to mix.

Spoon half the vegetable mixture into the base of a lasagne dish and place three lasagne sheets on top. Spoon the remaining vegetable mixture over them, then arrange the rest of the lasagne sheets on top.

Beat the low fat soft cheese and milk together until smooth. Season with black pepper. Spread over the lasagne sheets. 

Vegetable Lasagne

Serves 4

Full Choice 4½ pts per serving

No Count 9 pts whole recipe

2 medium red onions, finely chopped

1 clove garlic, finely chopped

1 orange pepper, cut into strips

1 red pepper, diced

1 aubergine, diced

1 courgette, thinly sliced

2 x 400g cans tomatoes with herbs

salt & pepper

2 level tbsp tomato puree

2 level tbsp cornflour (2 pts)

300ml skimmed milk

140g very low fat fromage frias

6 no pre cook lasagne sheets

4 level tbsp freshly grated parmesan (7pts)

Preheat oven to 200ºC/400ºF/Gas 6.

Place onion, garlic, peppers in a large pan, stir in the tomatoes and season.  Bring to the boil, cover and simmer for 10 mins, stirring after 5 mins.  Add the aubergine and courgette and cook uncovered for 10 mins, stirring occasionally.  Stir in the tomato puree.

Make a white sauce: Blend the cornflour with a little of the milk.  Pour the remaining milk into a pan, bring to the boil and then add the cornflour mixture, stirring and cook for 1-2 mins until thickened.  Remove from the heat and gradually beat in the fromage frais.  Season well.

Spoon half the veg sauce into an ovenproof baking dish.  Lay 3 lasagne sheets on top and spread with the remaining veg sauce.  Top with the remaining lasagne sheets and spread with white sauce.  Sprinkle with cheese and bake for 25-30 mins until golden and tender.