Lighter veggie lasagne
This recipe is a bit of a cheat as it uses a few shop bought ingredients, but it's still a healthy alternative to the usual sauce and cheese-laden lasagne and includes 6 portions of your 5-a-day!
Serves 4
Ingredients
2 sheets of ready rolled ‘light’ puff pastry1 egg, beaten2 tbsp grated Parmesan (optional)1 tsp dried nutmeg2 tbsp shop-bought green pesto1 aubergine2 red peppers2 sweet potatoes150g button mushrooms, sliced2 large vine-ripened tomatoes, sliced170g jar of marinated artichokes, drainedBasil leaves, to serveServe with big green salad
Method
Preheat oven to 200C. .Start by preparing the aubergine, peppers and sweet potatoes, washing and slicing everything into 1cm thick slices.
Pop the sliced veggies onto a baking tray and drizzle with a little olive oil and roast in the pre-heated oven for 20-30 minutes until softened
Meanwhile, cut each pastry sheet into four pieces - 5cm x 3.5cm and place on a lightly greased baking tray. Brush with egg and sprinkle with parmesan and a little nutmeg.
Prick just 4 of the pastry pieces with a fork
Bake all pastry for 10 minutes until light golden, then set aside to cool and turn the oven down to 180C
Next, spread the pricked pastry sheets with the pesto, then layer each with the sliced roasted vegetables, sliced mushrooms, tomato and artichoke. Season with black pepper.
Place the other piece of pastry, cheese-side up, on top and return to oven for 5 minutes to heat through
Serve as individual lasagnes with basil on top and salad on the side