Jackfruit enchilada lasagne

Created by Megan Davies, from the Bodmin Slimming World group in Cornwall.

Serves 4 Ready in 1 hour

Low-calorie cooking spray 400g can jackfruit in water, drained and shredded

1 red onion, peeled and chopped 1 courgette, chopped 1 carrot, peeled and chopped 2 peppers, deseeded and chopped 1 tbsp garlic granules

2 tsp dried oregano

1 tbsp ground cumin

2 tsp hot or mild chilli powder

1 tbsp paprika

2 tbsp tomato purée

1 vegetable stock cube

1 tbsp Henderson’s Relish 400g can red kidney beans, drained and rinsed

300g can sweetcorn, drained and rinsed

500g passata

160g reduced-fat Cheddar cheese, grated

12 dried lasagne sheets Mixed-leaf salad, to serve

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the jackfruit, onion, courgette, carrot and peppers, and cook for 5 minutes until beginning to soften. Add the garlic, oregano, cumin, chilli powder and paprika with a splash of water and cook for a further

2-3 minutes until fragrant.

2 Add the tomato purée, stock cube, 200ml water and relish to the pan. Simmer for 2 minutes, then add the kidney beans and sweetcorn with half the passata. Bring back to a gentle simmer, stir and season.

3 Mix the remaining passata with half the cheese and set aside. Spread a third of the jackfruit mixture over the base of a lbaking dish, then cover with a layer of lasagne sheets. Repeat, finishing with a layer of lasagne sheets. Top with the passata mixture, then scatter over the remaining cheese.

4 Bake for 30-40 minutes until the top is deep golden and the sauce is bubbling underneath. If the top is getting too dark, cover with foil. Leave the lasagne to stand for a few minutes. Divide between 4 plates and serve with the mixed-leaf salad.