Vegetable Lasagna (Low Fat)

Name: Vegetable Lasagna (Low Fat)
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 red capsicum, diced; 2 medium zucchini, diced; 1 small eggplant, diced; 2 1/2 cups sliced mushrooms; 1 (415 g) can Italian-style tomatoes, chopped; 1 (140 g) carton tomato paste; 1 cup water; 1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic); 4 tablespoons flour; 3 cups skim milk; 1/2 cup grated low fat mozzarella; 8 sheets lasagna noodles; 1/2 cup grated cheese, extra

15 ingredients

13 steps

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 red capsicum, diced
2 medium zucchini, diced
1 small eggplant, diced
2 1/2 cups sliced mushrooms
1 (415 g) can Italian-style tomatoes, chopped
1 (140 g) carton tomato paste
1 cup water
1 teaspoon salt (or another seasoning or herb of choice I use basil and LOTS of garlic)
4 tablespoons flour
3 cups skim milk
1/2 cup grated low fat mozzarella
8 sheets lasagna noodles
1/2 cup grated cheese, extra

Directions

1

Pre-heat oven to 180°C.
2

Tomato Sauce: Heat oil in a large saucepan.
3

Saute vegetables until tender.
4

Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally.
5

White Sauce: Place flour in a saucepan or bowl.
6

Gradually add milk, stirring until smooth.
7

Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.
8

Stir salt and cheese through sauce.
9

To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish.
10

Spread with half of the tomato mixture, then half of the white sauce mixture.
11

Repeat lasagne, tomato and white sauce layers ending with white sauce.
12

Sprinkle with extra cheese.
13

Bake in moderate oven for 40 minutes.