Name: Mediterranean vegetable lasagne
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 red onion chopped; 1-2 cloves garlic crushed; 1 red pepper seeded and cut into strips; 1 yellow pepper seeded and cut into strips; 2 courgettes sliced; 225g (8oz) chestnut mushrooms sliced; 400g (14oz) can chopped tomatoes; 4 tbsp low salt vegetable stock; 3 1/2 tbsp cornflour; 600ml (1 pint) semi-skimmed milk; 100g (3 1/2oz) reduced-fat mature Cheddar-style cheese finely grated; Freshly ground black pepper to taste; 2 tsp dried oregano; 1 tsp dried thyme; 4-6 sheets dried wholemeal no-pre-cook lasagne (about 115-175g/4-6oz)

Meal type: Main meal

Serves: 4

Preparation time: 40 minutes

Cooking time: 40 minutes

Preheat oven to 190ºC/fan 170ºC/gas mark 5. Place onion, garlic, peppers, courgettes, mushrooms, tomatoes and stock in a non-stick saucepan and stir to mix. Cover and cook over a medium heat for 10-15 minutes or until vegetables are beginning to soften, stirring occasionally.
Meanwhile, make cheese sauce. In a small bowl, mix cornflour with a little of the milk until smooth. Pour remaining milk into a non-stick saucepan; stir in cornflour mixture. Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring. Remove pan from heat; stir in 75g (2 3/4oz) of the cheese and black pepper to taste.
Stir dried herbs into vegetable mixture; season with black pepper.
Assemble lasagne. Spoon half of the vegetable mixture over base of a shallow ovenproof dish or roasting tin; cover this with half of the lasagne sheets (in a single layer). Spoon over a little of the cheese sauce (just enough to thinly cover pasta). Repeat the layers of vegetable mixture and lasagne; pour over remaining cheese sauce to cover lasagne completely. Sprinkle remaining cheese over top.
Bake in oven for about 40 minutes or until browned on top and bubbling. Serve with a mixed leaf salad.

Energy 1915kJ 456kcal 23%

Carbs 76.9g -

Fat 8.5g Low 12%

Saturates 4.4g Low 22%

Sugar 19.1g Low 21%

Salt 0.7g Low 12%

% = an adult's reference intake

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Ingredients

1 red onion, chopped

1-2 cloves garlic, crushed

1 red pepper, seeded and cut into strips

1 yellow pepper, seeded and cut into strips

2 courgettes, sliced

225g (8oz) chestnut mushrooms, sliced

400g (14oz) can chopped tomatoes

4 tbsp low salt vegetable stock

3 1/2 tbsp cornflour

600ml (1 pint) semi-skimmed milk

100g (3 1/2oz) reduced-fat mature Cheddar-style cheese, finely grated

Freshly ground black pepper, to taste

2 tsp dried oregano

1 tsp dried thyme

4-6 sheets dried wholemeal no-pre-cook lasagne (about 115-175g/4-6oz)

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Mediterranean vegetable lasagne

Nutritional Information

Tried this at home?

Ingredients

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