Vegetable Lasagne

6
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 easylasagne.

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 teaspoons, level

Lasagne sheet, dry

6 sheet(s), (check that they don’t need pre-cooking)

Medium fat soft cheese

200 g, tub

Skimmed Milk

50 ml

Black pepper

½ teaspoons

Instructions

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

Start eating better than ever!