Roasted vegetable Lasagne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 382.0
- Total Fat: 7.3 g
- Cholesterol: 5.9 mg
- Sodium: 253.6 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 5.2 g
- Protein: 19.6 g
View full nutritional breakdown of Roasted vegetable Lasagne calories by ingredient
Introduction
Use any seasonal vegWhen cooked this can be frozen for up to a month Use any seasonal veg
When cooked this can be frozen for up to a month
Number of Servings: 4
Ingredients
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I medium aubergine
2 small courgettes
I red onion
4 cloves garlic
3 tbsp freshly chopped rosemary
black pepper
I tbsp olive oil
25g (2 level tbsp) cornflour
5g (1 tsp) mustard powder
7 fl oz (198ml) skimmed milk
200g very low fat fromage frais
500ml passata
10 lasagne sheets
1 level tbsp grated parmesan cheese
Directions
Preheat the oven to 200C/ 400F/ Gas 6
Chop the veg into bite sized pieces and crush the garlic. Place the oil in a roasting pan, add the veg and mix to coat it. Sprinkle with the rosemary and black pepper. Roast for 25 mins.
Meanwhile make the sauce by blending the cornflour and mustard with 2-3 tbsp of the milk. Bring the remaining milk to the boil and stir in the cornflour mixture, heat for 1-2 mins until thickened. Remove the sauce from the heat, stir in the fromage frais and season to taste.
Remove the veg from the oven and stir in the passata. Spoon half of the veg mix into an oven-proof dish, cover with half of the lasagne sheets and half of the white sauce. Layer the remaining vegetables on top and cover with the remaining lasagne sheets and sauce. Sprinkle with the Parmesan and bake for 23 mins until bubbling and golden. Serve with a green salad.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
Chop the veg into bite sized pieces and crush the garlic. Place the oil in a roasting pan, add the veg and mix to coat it. Sprinkle with the rosemary and black pepper. Roast for 25 mins.
Meanwhile make the sauce by blending the cornflour and mustard with 2-3 tbsp of the milk. Bring the remaining milk to the boil and stir in the cornflour mixture, heat for 1-2 mins until thickened. Remove the sauce from the heat, stir in the fromage frais and season to taste.
Remove the veg from the oven and stir in the passata. Spoon half of the veg mix into an oven-proof dish, cover with half of the lasagne sheets and half of the white sauce. Layer the remaining vegetables on top and cover with the remaining lasagne sheets and sauce. Sprinkle with the Parmesan and bake for 23 mins until bubbling and golden. Serve with a green salad.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
Member Ratings For This Recipe
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