Individual Vegetable Lasagnes Recipe
If you’re in the mood to cook up a treat, follow these five easy steps to create individual vegetable lasagnes that would grace any dinner table.
About Time:
- Preparation time 10 minutes
- Cooking time about 20-25
minutes - SERVES 4
Ingredients:
- Fry Light
- 3 garlic cloves, peeled and crushed
- 350g/12oz Quorn mince
- 1 small aubergine, finely diced
- 1 courgette, finely diced
- 1 red pepper, deseeded and finely diced
- 1 red onion, peeled and finely diced
- salt and freshly ground black pepper
- 200g/7oz very low fat natural yogurt
- 250g/9oz Quark soft cheese
a large pinch of ground nutmeg - 2 x 400g cans chopped tomatoes
- 2 tsp dried mixed herbs (a type of Italian food)
- 8 pre-cooked lasagne sheets
- 110g/4oz Parmesan cheese, (to cut into small pieces) grated (optional)
- To serve
- green salad
Instructions:
- Preheat the oven to 220°C/Gas 7.
- Spray a large, non-stick frying pan with Fry Light and place over a high heat.
- Add the garlic, Quorn and vegetables. Season well and then stir- fry for 2-3 minutes.
- In a bowl, whisk the yogurt with the Quark, nutmeg and chopped tomatoes until well combined. Sea-son and stir in the dried herbs.
- Spray four individual ovenproof dishes with Fry Light.
- Spoon half the vegetable and Quorn mixture to cover the bases and cover with half the lasagne sheets. Top with half the creamy tomato/Quark sauce.
- Layer the rest of the vegetables on top and cover with the remaining pasta sheets and the sauce. Sprinkle over the grated Parmesan cheese, if using, and bake for 15-20 minutes or
until lightly browned. - Remove from the oven and allow to cool for 5-10 minutes before serving accompanied by a crisp green salad.