ok here you are
Serves 4
2 aubergines
2 courgettes
2 red peppers
2 red onions
all cut into bite sized pieces
6 sprigs of thyme
s&p
fry light
2 level tbsp cornflour
1/4 tsp ground nutmeg
1/2 tsp grond mixed spice
190ml/7floz skimmed milk
200grms /7oz low fat natural yogurt
1z 400grm tinm chopped tome #200ml/7floz passata
2 tbsp chopped rosemary
2 tsp grated garlic
10 pre coked lasagne sheets
1 leveltbsp grated parmesan cheese.
I didn't have rosemary so used a passata with italian herbs and garlic in already and ommitted the grated garlic.
preheat oven to 200 gas 6/Place veggies on a large non stick baking tray scatter with thyme season and spray lightly with fry light .Roast for 15-20 mins or until just tender.
Make a paste with the cornflour, nutn=meg ,mixed spice and 3-4 tbsp of the milk.
Bring the rest of the milk to the boil and stir in the cornfour mix.Stir and cook for 2 mins
until thickened remove from heat and stir in yogurt season and put to one side.
Remove veg from oven and put on large bowl with toms passata rosemary and garlic season .
Put half into a medium oven proof dish .Cover with half the lasagne and half the sauce.
Repeat sprinkle with the cheese and bake for 45 mins .Serve with gren salad.
Original day 9 syns per serving
green 3
save 1/2 syn by omitting the cheese
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