Vegetarian lasagne
5
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Steaming pasta, melted cheese ... who says you can't eat lasagne? We cut back on the cheese and replaced it with lots of flavourful vegetables and fresh herbs.
Ingredients
Calorie controlled cooking spray
1 spray(s), low fat
Tinned Tomatoes
2 can(s), large, 400g
Tomato
2 large, coarsley chopped
Tomato Purèe
1 tablespoon(s), level
Granulated sugar
½ teaspoon(s)
Aubergine
4 medium
Salt
1 pinch, season to taste
Black pepper
½ teaspoon(s)
Leek
2 medium, medium, finely chopped
Garlic
2 clove(s), crushed
Dried Basil
5 leaf/leaves, large, small bunch, roughly torn up
Lasagne sheets, dry
9 sheet(s), 150g, not pre-cooked
Light Mozzarella
125 g, grated
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Lightly mist a 1.2L rectangular baking dish with cooking spray.
2
Mix together the chopped tomatoes with the tomato purée, fresh tomatoes, seasoning and sugar.
3
Cut the aubergine lengthwise into 1cm slices and mist a nonstick frying pan with cooking spray and warm over medium heat. Cook the aubergine in batches, seasoning well until soft and well-browned; set aside.
4
Cook the leeks and garlic in the same pan, stirring until softened.
5
Cover the bottom of the prepared pan with 3 lasagne sheets. Layer with ⅓ each aubergine, tomato mixture, leeks, basil and cheese. Repeat with 3 more sheets and top with another ⅓ of aubergine, tomato mixture, leeks and basil. Top with the remaining lasagne sheets, aubergine, tomato and cheese.
6
Bake uncovered for 40 minutes. Cool slightly and serve.
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