Monday, 14 September 2015

Vegetarian Lasagne Recipe

I love lasagne, the cheese sauce especially, so when I recently got a new vegetarian slimming world recipe book the lasagna was the first thing I wanted to try. Not having half of the ingredients I needed, I ended up making the recipe up a bit and not really following it at all. It turned out so good, I thought I would share it with you. Disclaimer: This is an adaptation on a slimming world recipe, but does not fall under part of the plan and will contain syns!


 

You will need:
Lasagne Sheets
Mushrooms
Onions
Passata
Mozzarella
Cottage Cheese
1 egg
Red Pepper
Garlic
(serves 4)

Firstly, fry the onions and mushrooms in a frying pan. I 'fry' mine in frylight for a healthier option. Then add the garlic and continue to cook for a few more minutes, then set aside.


For the 'cheese sauce' I whisked together one egg and one pot of natural fat free cottage cheese. Blend if a smooth consistency is desired.



Get your lasagne pan/dish and spray with frylight then layer the bottom with some passata. I used a garlic and onion flavoured one. The pop some lasagne sheets on top.


Layer half of your onion/mushroom mixture on with some red peppers, then add half of your cottage cheese mixture. Add more lasagne sheets and more passata, then repeat.


When you have added your top layer of lasagne sheets, top with passata and remaining cheese.


Pop in the oven at 200 degrees covered in foil for 20 minutes. After 20 minutes carefully remove the foil and continue to bake for another 15 minutes until the cheese has melted and the lasagna sheets are cooked.



Eat and enjoy! Let me know how you make your lasagne?


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