Vegetarian Lasagne

Ingredients
5-6 large sheets of instant lasagne
2 large eggplants, sliced and baked
2 zucchinis, sliced and baked
1 cup grated low fat cheese
2 cups of your favourite tomato sauce

Method
Place sliced eggplant and zucchini on a baking tray with some spray oil for about 10 minutes on each side at 200˚C in a pre-heated oven.
Place lasagne sheets into boiling water with a little bit of oil to avoid the sheets sticking together. Once the lasagne sheets are cooked, remove from the hot water and run under cold water to stop the cooking process.
In a baking dish, place the first lasagne sheet down and then add some of the eggplant, zucchini, cheese and tomato sauce. Add another sheet and then more of the ingredients on top and repeat until there is a lasagne sheet at the top. Top with cheese and place in the oven at 200˚C for about 10-15 minutes.
Serves 2.

1407kJ

25.0g

46.1g

4.8g

0.6g

8.0g

1195mg

Low