Mediterranean open lasagne

Name: Mediterranean open lasagne | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 red onions, cut into thin wedges; 1 aubergine, cubed; 1 red pepper, de-seeded and cut into small pieces; 1 yellow pepper, de-seeded and cut into small pieces; 8 sun-dried tomatoes, halved, plus 2 tbsp oil from the jar; 2 tsp mixed herbs; 2 tsp ground black pepper; 40g cornflour; 450ml semi-skimmed milk; 1 level tsp coarse-grain mustard; 50g Chosen by you 50% Less Fat Mature British Cheese, grated; 125g Chosen by you Fresh Lasagne Sheets; Salad, to serve

This recipe is quicker and easier to assemble than standard lasagne, so it’s an ideal speedy midweek meal. The cooked aubergines add an earthy flavour and meaty texture that works well in place of the usual minced beef.

By Asda Good Living,21st September 2015

Cook: 50 Mins

Serves: 4

Price: 92p per serving

Nutritional Information

Each 398g serving contains

Energy
1616kj
386kcal

19%

Fat
17.5g

Med
25%

Saturates
4g

Low
20%

Sugars
14.7g

Low
16%

Salt
0.8g

Low
13%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
406kj/97kcal

Ingredients

2 red onions, cut into thin wedges

1 aubergine, cubed

1 red pepper, de-seeded and cut into small pieces

1 yellow pepper, de-seeded and cut into small pieces

8 sun-dried tomatoes, halved, plus 2 tbsp oil from the jar

2 tsp mixed herbs

2 tsp ground black pepper

40g cornflour

450ml semi-skimmed milk

1 level tsp coarse-grain mustard

50g Chosen by you 50% Less Fat Mature British Cheese, grated

125g Chosen by you Fresh Lasagne Sheets

Salad, to serve

Method

Pre-heat the oven to 220C/200C Fan/Gas 7. Toss the red onions, aubergines, peppers and sun-dried tomatoes in the oil, to coat. Stir in the mixed herbs and black pepper. Put in a roasting tin, cover with foil and cook in the oven for 25 minutes. Remove the foil and cook, uncovered, for another 15 minutes.

Meanwhile, make the white sauce. Mix the cornflour with a splash of the milk and the mustard, in a pan, until smooth, then add the rest of the milk. Bring to the boil, stirring continuously. Simmer for 1-2 minutes, until the sauce has thickened. Add the cheese. Take off the heat and stir.

Cut each sheet of lasagne into 4 and add to a pan of boiling water. Simmer for 4 minutes, then drain.

To serve, layer sheets of lasagne with the veg mixture and sauce.