Little Leakers
Summer Vegetable Lasagna
1 medium courgette,/zuchinni sliced
125 g baby sweet corn
2 medium red green or yellow pepper(s), de-seeded and cut into chunks
350 g passata, tomato & basil
8 portion cherry tomatoes
1 teaspoon oregano, or mixed herbs
6 sheet lasagna sheet, (check that they don’t need precooking)
200 g low-fat soft cheese, tub
100 ml skimmed milk, (3 1⁄2 fl oz)
1/2 teaspoon pepper, freshly ground
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Simmer the courgette, baby corn
and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add
the cherry tomatoes and oregano or mixed herbs and stir to mix. Spoon half the vegetable
mixture into the base of a lasagna dish and place three lasagna sheets on top. Spoon the
remaining vegetable mixture over them, then arrange the rest of the lasagna sheets on top.
Beat the low fat soft cheese and milk together until smooth. Season with black pepper.
Spread over the lasagne sheets. Bake for 25-30 minutes, until golden brown and bubbling.
125 g baby sweet corn
2 medium red green or yellow pepper(s), de-seeded and cut into chunks
350 g passata, tomato & basil
8 portion cherry tomatoes
1 teaspoon oregano, or mixed herbs
6 sheet lasagna sheet, (check that they don’t need precooking)
200 g low-fat soft cheese, tub
100 ml skimmed milk, (3 1⁄2 fl oz)
1/2 teaspoon pepper, freshly ground
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Simmer the courgette, baby corn
and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add
the cherry tomatoes and oregano or mixed herbs and stir to mix. Spoon half the vegetable
mixture into the base of a lasagna dish and place three lasagna sheets on top. Spoon the
remaining vegetable mixture over them, then arrange the rest of the lasagna sheets on top.
Beat the low fat soft cheese and milk together until smooth. Season with black pepper.
Spread over the lasagne sheets. Bake for 25-30 minutes, until golden brown and bubbling.
