by Mandy Wilks

Created on: September 15, 2010

I am not a vegetarian but I do like to cook a couple of vegetarian recipes each week as they are less expensive than using meat, fish or poultry and far more healthy for me and my family, they certainly help on my low fat diet.

This recipe for vegetable lasagne is a really delicious one and has the advantage of being really low fat and ideal for fitting into any low fat or weight loss diet. The recipe serves four people and if you are following the Weight Watchers plan each portion has 3 points in it.

When I serve this to my family I have it with a nice green salad but usually add a jacket potato or potato wedges for my husband, it is tasty and filling and no one in my meat eating family ever complain about the lack of meat in it!

It is delicious sprinkled with fresh Parmesan (however if you are on Weight watchers you will need to add the points used for this).

VEGETABLE LASAGNA

Serves 4

INGREDIENTS

1 onion, finely chopped

2 cloves garlic, crushed

100g mushrooms, cleaned and sliced

1 courgette, sliced
100 g baby sweet corn

100g sugar snap peas
1 medium red pepper, deseeded and diced
1 medium yellow or orange pepper, deseeded and diced
350 g passata, tomato
8 cherry tomatoes
1 teaspoon mixed herbs

6 fresh basil leaves, chopped

1 tablespoon tomato puree

1 tablespoon tomato ketchup

Low fat spray
6 sheet lasagne sheet (check that they don’t need pre-cooking)
200 g extra low-fat soft cheese
100 ml skimmed milk
Salt & freshly ground black pepper to taste

METHOD

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C
2. Spray a large frying pan with low fat spray, and cook onions and garlic until soft but not brown.

3. Add all the vegetables except the tomatoes, cook for 8 minutes stirring frequently.

4. Stir in the passata, puree and ketchup. Add the cherry tomatoes. basil and mixed herbs and stir to mix.
5. Spoon half the vegetable mixture into the base of a lasagne dish and place three lasagne sheets on top.

6. Spoon the remaining vegetable mixture over them, then place the rest of the lasagne sheets on top.
7. Beat the low fat soft cheese and milk together until smooth. Season to taste with salt and black pepper. Spread over the lasagne sheets.
8. Bake for 25-30 minutes, until golden brown and bubbling.

I’m sure that even big meat lovers in your family will thoroughly enjoy this dish; I know that I do,

Bon appétit!

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