Rosemary Roasted Vegetable Lasagne

A request was made by Emily for a very vegetable dinner on Saturday evening.

A typical student away from home missing her fresh fruit and vegetables.

After going through my Slimming world recipes i decided a Vegetable Lasagne was just the answer.

The sauce is made from milk and Fromage Frais which makes it a far healthier dish than your normal lasagne.

Here is the recipe

1 aubergine
2 courgettes
1 red and 1 yellow pepper
4 garlic cloves
3 tbsp of fresh chopped rosemary
2 level tbsp cornflower
2 level tsp mustard
7 fl oz skimmed milk
7 oz/198g very low fat fromage frais
500ml carton passata
lasagne sheets
parmesan cheese

I also added a fennel 

Heat oven to 200 c / 400 f / gas 6

chop all vegetables and place in a roasting dish with the crushed garlic and rosemary.

spray with fry light and roast for 30 mins

meanwhile make the sauce.

blend the cornflower with the mustard and  3 tbsp of the milk.

bring the remaining milk to the boil and stir in the cornflower mixture.

heat for 1 or 2 mins until sauce thickens

remove from heat and stir in the fromage frais then season to taste.

remove vegetables from oven and stir in the passata.

spoon half the vegetables into an oven proof dish then cover with lasagne and half the sauce.

repeat this , then sprinkle over the parmesan cheese and bake for 30 mins.

serves 4 and 3 1/2 sins per portion.

Even i was amazed at how delicious this dish was, it could easily be served to friends,they would never no it was a slimming world dish.

Glad to say it was enjoyed by all