Summary
Vegetable Lasagne FRESH vegetables in an off-the-shelf tomato sauce are the basis for this easy to make lasagne.
INGREDIENTS 1 medium courgette, sliced 125g baby sweetcorn 2 medium red green or yellow peppers, deseeded and cut into chunks 350g passata, tomato & basil 8 portions of cherry tomatoes 1 teaspoon oregano, or mixed herbs 6 lasagne sheets (check that they don't need pre-cooking) 200g low fat soft cheese, tub 50ml skimmed milk 1/2 teaspoon pepper, freshly ground METHOD Preheat the oven to Gas Mark 5/190C/fan oven 170C Simmer the courgette, baby corn and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add the cherry tomatoes and oregano or mixed herbs and stir to mix.See the full content of this document
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