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Photo of Vegetarian lasagne by WW

Vegetarian lasagne

5
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
6
Difficulty
Moderate
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 tablespoons, level

Granulated sugar

½ teaspoons

Aubergine

4 medium

Salt

1 pinch, season to taste

Black pepper

½ teaspoons

Leek

2 medium, medium, finely chopped

Garlic

2 clove(s), crushed

Dried Basil

5 leaf/leaves, large, small bunch, roughly torn up

Lasagne sheet, 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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