Red Pepper & Squash Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium (2-1/2" dia) Onions, raw 3 clove Garlic 20 serving Fry Light (Olive Oil Spray - per spray) (by MAMAPOSTIE) 400 grams Butternut Squash 3 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 400 gram(s) Napoli chopped tomatoe tinned (by SLIMBABYPUMA) 500 gram Napolina tomato passata (by ALIT16) 10 tsp Thyme, fresh 1 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE) 600 mL Milk, 2%, with added nonfat milk solids, without added vit A 1 tsp Coleman's Mustard Powder (by KAY-AICH) 28 g Cornflour (UK) 6 serving Lasagne Sheets Per Sheet (by JENNIEJA) 30 gram(s) Sainsbury's BGTY Grated Mature Cheddar (by SZABEL)
1.
Dry-fry 2 chopped red onions and a crushed garlic clove until soft.
2.
Dice 400g peeled and deseeded squash and add to the pan with 2 diced red peppers. Add 1 x 400g can of chopped tomatoes amd 500g of passata along with 2 tsps fresh thyme and 1 tsp of vegetable stock and simmer for 20 minutes.
3.
Meanwhile heat 600ml milk in a saucepan with 1 tsp mustard powder. Dilute 1 tbsp cornflour with a little cold milk and whisk into the warm milk.
4.
Season with salt and black pepper. Spoon a thin layer of the sauce into an ovenproof dish. Cover with a layer of lasagne sheets. Continue layering with the sauce and pasta sheets (225g in total).
5.
Top with the remaining sauce and sprinkle with 30g low-fat mature cheese.
6.
Bake in a preheated oven at 200C, 400F, Gas Mark 6 for 35-40 minutes until brown. Serve with salad.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WICKIEWOO.
Dry-fry 2 chopped red onions and a crushed garlic clove until soft.
2.
Dice 400g peeled and deseeded squash and add to the pan with 2 diced red peppers. Add 1 x 400g can of chopped tomatoes amd 500g of passata along with 2 tsps fresh thyme and 1 tsp of vegetable stock and simmer for 20 minutes.
3.
Meanwhile heat 600ml milk in a saucepan with 1 tsp mustard powder. Dilute 1 tbsp cornflour with a little cold milk and whisk into the warm milk.
4.
Season with salt and black pepper. Spoon a thin layer of the sauce into an ovenproof dish. Cover with a layer of lasagne sheets. Continue layering with the sauce and pasta sheets (225g in total).
5.
Top with the remaining sauce and sprinkle with 30g low-fat mature cheese.
6.
Bake in a preheated oven at 200C, 400F, Gas Mark 6 for 35-40 minutes until brown. Serve with salad.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user WICKIEWOO.
Nutritional Info Amount Per Serving
- Calories: 407.7
- Total Fat: 7.2 g
- Cholesterol: 12.7 mg
- Sodium: 264.7 mg
- Total Carbs: 63.2 g
- Dietary Fiber: 8.5 g
- Protein: 17.9 g
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