Ingredients
To make Veggie Lasagne, you'll need:
- 200g aubergine, finely chopped
- 150g of mushrooms, finely chopped
- 200g of tinned tomatoes, finely chopped
- 1 medium onion, finely chopped
- 2 tbsp. olive oil
- 1 tsp. mixed herbs
- Salt to taste
- 200g courgette, thinly sliced into strips
- 250g low fat cottage cheese
- 1 egg
- 50g mild cheddar, grated
Method
- Preheat the oven to Gas Mark 4 or 170C.
- Put the finely chopped aubergine, mushrooms and onion in some heated oil in a large saucepan for 4 minutes.
- Add the tomatoes, herbs and salt and mix well.
- Remove from heat and place aside.
- Blend the cottage cheese and egg for the cheese sauce and set aside.
- Layer the bottom of a baking with strips of courgette and season with salt.
- Grill the strips on both sides until they cooked and a little dehydrated; the intention is to extract their moisture.
- Layer an ovenproof dish with a thin layer of the aubergine mixture.
- Add a layer of courgette strips and a layer of cheese sauce.
- Repeat this process until you have used up all the ingredients.
- Sprinkle the dish with grated cheese.
- Bake on Gas Mark 4 or 175°C for around 35- 45 minutes.
- You will know the lasagne is cooked when it is crispy and has a golden top.
Nutritional Facts (Per Serving)
Calories 217 | Total Fat 12.3g | Saturated Fat 4g | Carbohydrates 12.5g | Fibre 2.8g | Protein 15.3g
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