Wednesday, August 24, 2005
Made a nice Vegie Lasagne
It is only about 4 points per serve - makes 4 servings
Bunch of silver beet (chopped)
1 carrot grated
1 small zucchini grated
1 Jar Raguletto Classic Tomato Pasta Sauce
1 tin diced or crushed tomatoes
6 small button mushrooms sliced (optional)
1 pkt Continental 4 cheeses sauce mix (mixed with water as per instructions on pkt)
dash of onion flakes (or a small onion chopped)
6 or 7 instant curly lasagne sheets
2 tablespoons grated parmesan cheese
Cook silver beet, carrot and zuchinni and onion in water for 10 minutes. Drain water from these vegies. Mix Pasta sauce and tomatoes with vegies.
Place a layer of lasagne sheets in lasagne dish. Next pour on a layer of tomato vegie mix, next a layer of thinly sliced mushrooms (optional), then pour on half the cheese sauce mix
Place on another layer of lasagne sheets, pour on more tomato vegie mix , another layer of lasagne sheets, the remaining tomato vegie mix and remaining cheese sauce mix.
Sprinkle on parmesan cheese.
Cover with foil and bake for approx. 40 to 45mins in a 180 degrees (moderate oven).
Delicious served alone or with a leafy salad.