Summer Vegetable Lasagne
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • low-calorie cooking spray
- • 1 leek (finely sliced)
- • 1 red pepper (deseeded and diced)
- • 3 garlic cloves (peeled and crushed)
- • 80 g asparagus (sliced into 2cm sections)
- • 50 g sugar snap peas (finely sliced)
- • 50 g green beans (finely sliced)
- • 50 g frozen peas
- • 400 g chopped tomatoes
- • 2 tbsp tomato purée
- • 1 tbsp balsamic vinegar
- • 1 tbsp Henderson's relish
- • 2 tsp mixed herbs
- • salt and pepper (to taste)
- • 500 g fat-free Greek yoghurt
- • 2 medium eggs (beaten)
- • 6 lasagne sheets
- • 100 g reduced-fat Cheddar cheese (finely grated)
Preparation Steps
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the leek, pepper and garlic and fry for 5 minutes until just softening.
Add the asparagus, sugar snap peas, green beans and peas. Fry for a further 5 minutes.
Add the chopped tomatoes, tomato purée, balsamic vinegar, Henderson's relish and mixed herbs. Season to taste with salt and pepper, lower the heat and simmer for 10 minutes.
Preheat the oven to 190°C.
In a mixing bowl, combine the yoghurt and eggs. Season with salt and pepper.
Add half of the vegetable mixture to the bottom of the dish. Add 3 lasagne sheets and then half the yoghurt mixture. Repeat with the rest of the vegetables, lasagne sheets and yoghurt mixture. Sprinkle over the Cheddar cheese.
Pop into the oven for 30 minutes until the top is golden and bubbling. Serve!