Lighter vegetable lasagne

A vegetarian family lasagne that’s ready in just 45 minutes. Cottage cheese makes it a healthier option, plus you don’t need to make the traditional cheese sauce. Serve with a green salad or sweetcorn for even more of your five-a-day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Heat a large frying pan until medium–hot. Add the oil, onion and leek and cook for 5 minutes, until just softened.

Step 3

Add the peppers and courgettes and fry until just coloured all over. Add the oregano, basil and onion powder, season and cook for 1 minute. Stir in the tomato purée and the tinned tomatoes. Bring to the boil, then turn down the heat and simmer for 5 minutes.

Step 4

Spoon half the ratatouille into the bottom of a 20x28cm/8x11in ovenproof dish. Layer the lasagne over the top, then spoon over half the cottage cheese, spreading to the edges. Add the remaining ratatouille and then the remaining cottage cheese. Scatter the Cheddar over the top.

Step 5

Bake for 30 minutes, or until golden-brown and bubbling. Serve with salad leaves.

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