Vegetable Lasagne

Difficulty | Serves 6 | Book 1

Ingredients
Nutrition

1 cup carrots diced
1 cup pumpkin (Kent) diced
1 cup celery sliced
1 cup small broccoli florets
1 cup capsicum diced
½ cup frozen peas
½ cup frozen corn kernels
1 onion diced
1 cup mushrooms sliced
1 teaspoon crushed garlic (in jar)
1 x 415g can crushed tomatoes
pepper
1 x 500g tub low-fat cottage cheese
1 tablespoon dried basil
⅓ cup (40g) finely grated parmesan cheese (Kraft®)
1 cup no-added-salt tomato paste
cooking spray
4 large instant lasagne sheets
¼ cup (30g) extra finely grated parmesan cheese (Kraft®)

Per serve
Fat	Total	5.9g
	Saturated	3.3g
Fibre		8.7g
Protein		27.9g
Carbs	Total	31.7g
	Sugar	15.2g
Sodium		333mg
Kilojoules		1231 (cals 294)
GI Rating		LOW

Method

Preheat oven 180 C fan forced.

Microwave vegetables, except mushrooms in a little water on high for 8 minutes, drain.
Stir mushrooms, garlic and crushed tomatoes into cooked vegetables. Pepper to taste. Leave mix to one side.
Combine cottage cheese, basil, ⅓ cup parmesan cheese and tomato paste in a medium size mixing bowl.
Coat a lasagne dish with cooking spray, spread ⅓ of vegetable mixture over base. Top with 2 lasagne sheets, spread ½ of vegetable mix on top, cover with ½ of cottage cheese mixture. Repeat this again.
Sprinkle extra parmesan cheese evenly over top. Place a layer of baking paper over a sheet of foil then baking paper side down cover top of lasagne. This will help avoid cheese from sticking.
Bake for 35-40 minutes, remove foil, cook a further 5-10 minutes until cheese is golden brown.

NOTE: An ideal dish for vegetarians.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.