Low Fat Veggie Pizza Lasagne

Name: Low Fat Veggie Pizza Lasagne
Ingredients: 1 aubergine, chopped; 2 pepper, chopped; 2 courgettes, chopped; 2 garlic cloves, peeled and lightly squashed; Low cal spray; pinches salt; 500 g bag of Frozen diced mixed vegetables (Onion, carrot, celery); 1 tbsp dried herb; 500 ml tomato passata; 1 Red wine stock pot; splash of soy sauce; 1 tbsp yeast extract; 12 dried lasagne sheets

Pizza or lasagne? Now you don’t need to choose with this recipe! With a creamy white sauce and plenty of cheese, this veggie pizza lasagne shows you can have both with lower fat B.O.B Milk and B.O.B Cheddar.

Ingredients

Serves 6

1 Aubergine, chopped
2 Pepper, chopped
2 Courgettes, chopped
2 Garlic cloves, peeled and lightly squashed
Low cal spray
pinches Salt
500 g Bag of Frozen diced mixed vegetables (Onion, carrot, celery)
1 tbsp Dried herb
500 ml Tomato passata
1 Red wine stock pot
Splash of soy sauce
1 tbsp Yeast extract
12 Dried lasagne sheets

Instructions

Step 1

Preheat your oven to 200°C / 400 °F/ Gas Mark 6.

Step 2

Place the chopped aubergine, peppers, courgettes and garlic in a roasting tray and add a pinch of salt and a light misting of low cal cooking spray. Pop into the oven to roast for 40 minutes.

Step 3

Mist a large pan with low cal cooking spray, pour in the bag of frozen veg and mixed herbs and fry over a low heat until soft.

Step 4

Pour in the passata, red wine stock pot, a splash of soy sauce and yeast extract into the pan and gently simmer over a low heat until your roasted veg is done.

Step 5

Make your white sauce by mixing the plain flour and spreadable butter in a saucepan over a low heat. Slowly pour in the milk a bit at a time, whisking the entire time until it thickens. Take the pan off the heat.

Step 6

Once your roasted veg is done, pour the veg into your tomato sauce, mix then pour half of it into a large baking dish. Add a layer of lasagne sheets, followed by a layer of white sauce, then alternate the layers until your dish is full – finishing with the white sauce.

Step 7

Sprinkle the B.O.B cheddar over the top and add your slices of vegetarian pepperoni.

Step 8

Bake in the oven for 30-40 mins or until the pepperoni has crisped up and the cheese has melted. Serve and enjoy! Whatever you don’t eat you can freeze and then reheat another day!