Summer Vegetable Lasagne
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 360
- Carbs 34G
Ingredients
- low-calorie cooking spray
- 1 leek finely sliced
- 1 red pepper deseeded and diced
- 3 garlic cloves peeled and crushed
- 80 g asparagus sliced into 2cm sections
- 50 g sugar snap peas finely sliced
- 50 g green beans finely sliced
- 50 g frozen peas
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 1 tbsp Henderson's relish
- 2 tsp mixed herbs
- salt and pepper to taste
- 500 g fat-free Greek yoghurt
- 2 medium eggs beaten
- 6 lasagne sheets
- 100 g reduced-fat Cheddar cheese finely grated
Instructions
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the leek, pepper and garlic and fry for 5 minutes until just softening.
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Add the asparagus, sugar snap peas, green beans and peas. Fry for a further 5 minutes.
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Add the chopped tomatoes, tomato purée, balsamic vinegar, Henderson's relish and mixed herbs. Season to taste with salt and pepper, lower the heat and simmer for 10 minutes.
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Preheat the oven to 190°C.
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In a mixing bowl, combine the yoghurt and eggs. Season with salt and pepper.
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Add half of the vegetable mixture to the bottom of the dish. Add 3 lasagne sheets and then half the yoghurt mixture. Repeat with the rest of the vegetables, lasagne sheets and yoghurt mixture. Sprinkle over the Cheddar cheese.
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Pop into the oven for 30 minutes until the top is golden and bubbling. Serve!