Mediterranean Lasagne
| Category: | Lunch Dinner |
Ingredients
350g/12oz Aubergines, roughly chopped
2 Red onions, peeled and quartered
450g/1lb red and yellow peppers chopped
350g/12oz courgettes, roughly chopped
Olive oil
1 quantity of low salt tomato sauce
A bunch of basil
Pepper
1 quantity of low fat white sauce
225g 8oz no need to precook lasagne
4 tablespoons of freshly grated parmesan cheese
Mediterranean Lasagne Directions
- 1. Lightly coat the vegetables in olive oil, spread them on a baking sheet and bake in a
preheated oven preheated to 180 o C/350 o F/gas mark 4 until tender. The aubergines and
onions will take about 20 minutes and the courgettes 10 minutes. Remove from the oven
and leave to cool, then mix with the tomato sauce and season with pepper. Stir in the basil
leaves.
2. Lightly oil a large shallow ovenproof dish, or smaller individual dishes. Pour in a layer of
white sauce, then add a layer of pasta, then the vegetable mixture, then another layer of
pasta, then more vegetable mixture and a final layer of pasta, finishing with white sauce.
3. Bake at 180 o C/350 o F/gas mark 4 for 35-40 minutes or until brown and bubbling.
4. Sprinkle over the Parmesan and serve.
Notes
Serves 6
Nutrition facts
Serving size 454 vegetarian
Per Serving
| Kcal: | 78 kcal |
| Kjoule: | 323 Kjoule |
| Fibers (g): | 1.5g |
| Sodium (mg): | 0.3mg |
| Carbs: | 10.1g |
| Sugar (g): | 3.4g |
| Fat: | 2.6g |
| Saturated fat (g): | 0.9g |
| Proteins: | 2.7g |
