Red Pepper & Squash Lasagne
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Red Pepper & Squash Lasagne calories by ingredient
Introduction
Red Pepper & Squash Lasagne Red Pepper & Squash LasagneNumber 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)
Tips
More tasty if squash and peppers roasted before adding to pot.
Directions
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.