Rossendale Free Press



Serves 4, ready in 2 hours INGREDIENT­S

2 red onions, roughly chopped

4 red peppers, deseeded and cut into bite-size chunks

1 large aubergine, cut into bite-size chunks 2 large courgettes, cut into bite-size chunks Low-calorie cooking spray

1 whole garlic bulb

2 tbsp balsamic vinegar

1 large onion, finely chopped

1 sprig of fresh rosemary, leaves finely chopped

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

3 level tbsp cornflour

150ml skimmed milk

250ml hot vegetable stock, made with 1 stock cube

250g plain quark, at room temperatur­e A large pinch of grated whole nutmeg 10-12 dried lasagne sheets

70g reduced-fat mozzarella, finely chopped or grated

Green salad, to serve


1. Preheat your oven to 200°C/ fan 180°C/gas 6. Spread the red onions, peppers, aubergine and courgettes on two non-stick baking trays, and spray with low-calorie cooking spray. Wrap the garlic in foil, add to one of the trays, then roast for 30 minutes.

2. Remove from the oven, keeping the garlic to one side of the tray. Drizzle the veg with the vinegar, give everything a stir and roast for a further 15 minutes. Meanwhile, to make the tomato sauce, spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium-high heat. Fry the onion with a splash of water for 5-7 minutes, stirring frequently. Add the rosemary and tomato purée, and fry for 1-2 minutes.

3. Remove the garlic from the foil, squeeze the flesh from the cloves into the sauce, and add the tomatoes and a canful of water. Bring to a simmer and cook over a medium heat for 30 minutes until rich and thick. Stir in the roasted veg and season.

4. To make the white sauce, mix the cornflour with three tbsp cold water and set aside. Heat the milk and stock in a saucepan over a medium-high heat until simmering. Stir in the cornflour mixture and simmer, stirring for 1-2 minutes until slightly thickened. Turn off the heat and leave to cool for five minutes, stirring to stop lumps forming.

Mix in the quark and nutmeg, then season.

5. Layer up lasagne by spreading half the veg mixture over the base of a medium, freezer-proof baking dish. Place half the lasagne sheets over the top. Repeat with the remaining veg mixture and lasagne sheets. Pour over white sauce, scatter over mozzarella. Bake for 30-40 minutes until golden brown and bubbling. Serve with a green salad.

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