Veggie Lasagne

Name: Veggie Lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks; 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks; 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks; Low-calorie cooking spray; 1 large onion, finely chopped; ½ tsp dried chilli flakes; 2 garlic cloves, crushed; 2 x tins chopped tomatoes; 2 tsp Italian seasoning or dried oregano; 1 vegetable stock cube; 200ml/7fl oz cold water; 100g/3½oz spinach (optional); 9 –10 dried lasagne sheets; salt and freshly ground black pepper; 160g reduced-fat Cheddar; 500g fat-free natural yogurt; 2 eggs, lightly beaten; Pinch of nutmeg

6 steps

Prep:15minCook:50min

Updated at: Thu, 17 Aug 2023 12:07:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories517.8 kcal (26%)

Total Fat15.2 g (22%)

Carbs60.2 g (23%)

Sugars16.1 g (18%)

Protein36.7 g (73%)

Sodium998.9 mg (50%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2yellow peppers

or red, seeds removed, cut into roughly 2cm/ 3/4in chunks

300gcourgette

quartered lengthways and cut into roughly 2cm/ 3/4in chunks

1sweet potato

large, peeled and cut into roughly 2cm/ 3/4in chunks

low-calorie cooking spray

1onion

large, finely chopped

½ tspdried chilli flakes

2garlic cloves

crushed

2tins chopped tomatoes

2 tspitalian seasoning

or dried oregano

1vegetable stock cube

200mlwater

cold

100gspinach

optional

9dried lasagne sheets

salt

freshly ground black pepper

160greduced-fat cheddar

500gfat-free natural yogurt

2eggs

lightly beaten

ground nutmeg

Instructions

Step 1

1. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned.

OvenHeat

Baking sheet

yellow peppers2

courgette300g

sweet potato1

salt

freshly ground black pepper

Step 2

2. While the vegetables are roasting, in a large saucepan gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.

CooktopHeat

onion1

dried chilli flakes½ tsp

garlic cloves2

tins chopped tomatoes2

italian seasoning2 tsp

vegetable stock cube1

water200ml

Step 3

3. For the "cheese" sauce, mix together the yogurt, eggs and nutmeg until smooth. Season lightly.

fat-free natural yogurt500g

eggs2

ground nutmeg

Step 4

4. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.

CooktopHeat

spinach100g

salt

freshly ground black pepper

Step 5

5. Spray a medium-sized lasagne dish with low-calorie cooking spray. Spoon half of the veg mixture into the base and top with half of the lasagne sheets. Spread with half of the "cheese" sauce and top with the remaining veg mixture. Top with the remaining lasagne sheets, spread over the remaining "cheese" sauce mixture and sprinkle the Cheddar evenly over the top.