Vegetable Lasagna (Low Fat) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Delicious, easy and filling lasagna which is actually good for you too. A perfect comfort food and easy to freeze and save for a time when you can't be bothered cooking. I found this recipe on the internet and modified it to make it tastier and as low fat as possible. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 red capsicum, diced |
2 medium zucchini, diced |
1 small eggplant, diced |
2 1/2 cups sliced mushrooms |
1 (415 g) can italian-style tomatoes, chopped |
1 (140 g) carton tomato paste |
1 cup water |
1 teaspoon salt (or another seasoning or herb of choice i use basil and lots of garlic) |
4 tablespoons flour |
3 cups skim milk |
1/2 cup grated low fat mozzarella |
8 sheets lasagna noodles |
1/2 cup grated cheese, extra |
Directions:
1. Pre-heat oven to 180°C.
2. Tomato Sauce: Heat oil in a large saucepan.
3. Sauté vegetables until tender.
4. Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
5. White Sauce: Place flour in a saucepan or bowl.
6. Gradually add milk, stirring until smooth.
7. Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
8. Stir salt and cheese through sauce.
9. To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
10. Spread with half of the tomato mixture, then half of the white sauce mixture.
11. Repeat lasagne, tomato and white sauce layers ending with white sauce.
12. Sprinkle with extra cheese.
13. Bake in moderate oven for 40 minutes.
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