Vegetable Lasagne

Vegetable Lasagne

2 large onions, sliced
2 garlic cloves, chopped finely
120g mushrooms
225g courgettes, sliced
225g broccoli, small florets
1 bay leaf
Thyme leaves, chopped
270g Lasagne sheets
4 tsp grated parmesan cheese
Salt and Black Pepper

Cheese Topping:
2 Eggs
4 tbsp skimmed milk
300ml low-fat plain yoghurt
100g low-fat soft cheese

Tomato Sauce:
2 onions, chopped finely
1 garlic clove
300g canned tomatoes
1 tsp honey
A large handful basil/parsley



Heat oil in a saucepan over a medium heat.  Gently fry the onions and garlic until softened  add the canned tomatoes, salt, pepper and honey.

Cook for 20 minutes and then stir in the basil and parsley.

Preheat oven to gas mark 6/200c

Heat oil in a frying pan.  Saute onions and garlic for 4 minutes, adding 2 tbsp water if they stick.

Add the mushrooms, courgettes, broccoli, herbs and seasoning.

Cook for 4 minutes with the lid on, then stir in the tomato sauce.

To make the cheese sauce

Beat the eggs, milk, yogurt and soft cheese.
Season and pour over the top of the lasagne
Sprinkle with parmesan and bake in the oven for 40 minutes until golden