Vegetable Lasagne
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Fresh vegetables in an off-the-shelf tomato sauce are the basis for this easy lasagne.
Ingredients
Courgette
1 medium, sliced
Baby corn, canned
125 g
Peppers, all types
2 medium, deseeded and cut into chunks
Passata
350 g, tomato
Cherry Tomatoes
8 individual
Oregano, Dried
1 teaspoon(s), level
Lasagne sheets, dry
6 sheet(s), (check that they don’t need pre-cooking)
Medium fat soft cheese
200 g, tub
Semi Skimmed Milk
50 ml
Black pepper
½ teaspoon(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5.
2
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.
3
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.
4
Beat the low fat soft cheese and milk together until smooth. Season with black pepper. Spread over the lasagne sheets.
5
Bake for 25-30 minutes, until golden brown and bubbling.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.