Mediterranean Lasagne

Mediterranean Lasagne

by Tamzin | May 24, 2016 | Exploring the World, Focused Diets, Italy, Meals, Recipes, Styles of Dishes, Supper & Dinner, Vegetable, Vegetarian
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Course: Afternoon Tea, dinner, lunch, supper
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6 people
Calories:

Ingredients

Ingredients:

  • 1 red onions sliced into thick wedges
  • 4 courgettes zucchini, cut into chunky cubes
  • 2 orange peppers de-seeded and sliced into strips
  • 2 yellow peppers de-seeded and sliced into strips
  • 1 lb mushrooms quartered
  • olive oil low fat cooking spray
  • 1 onion large white, chopped and sliced
  • 4 garlic cloves crushed
  • 14 oz chopped tomatoes with herbs
  • basil or parsley a small bunch of fresh, chopped
  • 200 g low fat soft cheese
  • 300 g plain yogurt very low fat
  • 1 teaspoon French mustard
  • 1 Pinch freshly grated nutmeg
  • 8 sheets lasagne no precooking required
  • paprika to dust
  • salt and freshly ground black pepper

Instructions

  • Preheat the oven to 200°C (400° F).
  • Prepare all the vegtables, chopping them to size
  • Place the red onions, courgettes,mushrooms and peppers in a large roasting tray. Season, add yhe crushed garlic and spray with the low fat cooking spray and then roast for 25 minutes, or until the vegetables are softened and charred on the edges.
  • Meanwhile, spray a non-stick pan with the low fat cooking spray and fry the white onion and crushed garlic until softened, adding a few tablespoons of water if they stick. Add the canned tomatoes, herbs and seasoning, and then bring to a boil. Turn down the heat and simmer gently for 20 minutes.
  • Layer the roasted vegetables, lasagne sheets and tomato sauce twice over in a large ovenproof dish, finishing with a layer of lasagne covered in the cheesy yogurt sauce. Dust with paprika and bake for 25 minutes or until golden and bubbling up at edges.

Notes

Additional toppings
 
Low fat topping:
Gently warm the soft cheese, yogurt, mustard and nutmeg together and stir until smooth.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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