Low Fat Veggie Pizza Lasagne

Name: Low Fat Veggie Pizza Lasagne
Ingredients: 1 aubergine, chopped; 2 peppers, 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.

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!

Enjoy!

Ingredients

Serves 6

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

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