Vegetable lasagne free

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Step 1

1. Preheat your oven to 220°C/fan 200°C/gas 7.

Step 2

2. Put the courgettes, peppers and onions in a large non-stick roasting tin, spray with low-calorie cooking spray, season lightly and toss well. Roast for 10 minutes, then stir through the mushrooms and cook for a further 15 minutes.

Step 3

3. Add the tomato purée, chopped tomatoes, stock cube, soy sauce, basil, paprika, garlic salt and balsamic vinegar plus 300ml water and cook for a further 10 minutes. Remove from the oven and stir through the spinach. Reduce the oven to 200°C/fan 180°C/gas 6.

Step 4

4. Meanwhile, make the sauce. Put the squash, potatoes, stock cube and 450ml water in a medium saucepan over a high heat. Bring to the boil, cover and simmer for 15 minutes, or until the veg are tender. Remove from the heat and, without draining, add the remaining sauce ingredients. Whizz until smooth using a stick blender and season lightly.

Step 5

5. Spray a 30cm x 20cm ovenproof dish with a little low-calorie cooking spray. Spoon one-third of the roasted vegetables into the bottom of the dish and cover with lasagne sheets. Repeat these layers twice more, finishing with a layer of lasagne sheets that covers the roasted vegetables completely. Pour over the sauce, pushing the sheets into the sauce a little and topping with the tomato if using. Bake for 35-40 minutes or until the lasagne is cooked through. Serve hot with salad.