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Vegetable Lasagne Bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
White Sauce
- 300g fat free greek yoghurt
- 2 tablespoons low fat cream cheese
- 1/2 teaspoon nutmeg
- milk
- Low fat grated cheese
Red Sauce
- 300g fat free greek yoghurt
- 2 tablespoons low fat cream cheese
- 1/2 teaspoon nutmeg
- milk
- Low fat grated cheese
- 1 tin(400g) chopped tomatoes
- 3 carrots
- 1 onion
- 2 tablespoons tomato puree
- 1 tablespoon mixed herbs
- salt and pepper to taste
Filling
- 300g fat free greek yoghurt
- 2 tablespoons low fat cream cheese
- 1/2 teaspoon nutmeg
- milk
- Low fat grated cheese
- 1 tin(400g) chopped tomatoes
- 3 carrots
- 1 onion
- 2 tablespoons tomato puree
- 1 tablespoon mixed herbs
- salt and pepper to taste
- 3 bell peppers
- 500g spinach
- 2 medium courgettes
- 1 aubergine
- 150g mushrooms
- 100g sweetcorn
- All vegetables are interchangeable and can be altered depending on season/taste
Method
- STEP 1Preheat oven to 180 celsius. mix together greek yoghurt, cream cheese and nutmeg. Depending on preferred consistency, you may want to add a little milk.
- STEP 2peel, chop and boil carrots and onion, and then place in blender. Add tin of chopped tomatoes, tomato puree and herbs and blend together.
- STEP 3slice courgette and aubergine and lightly grill or pat down with kitchen roll to remove excess water. Lightly fry spinach and sliced mushroom and then slice and lightly fry the peppers.
- STEP 4Place peppers, drained sweetcorn and 1/2 of red sauce in base of baking dish. Create a layer of courgettes and then add mushrooms and spinach on top and pour the other 1/2 of the red sauce over the top. Tightly lay sliced aubergines and pour white sauce over the top. Spinkle with grated cheese.
- STEP 5Place in the oven for 20 minutes or until it begins to brown on top.
- STEP 6serve with salad, fries or garlic bread