Vegetable Lasagne.


  1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter cheese over the top with the tomatoes. Bake for 45 mins until bubbling and golden.
TryHOMEMADE TOMATO SAUCEHeat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.


Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.


Español: Un plato de lasaña.

1 lb 450 g  Minced Beef.

1 onion chopped.

1 tsp frozen/fresh ginger.

1 tsp frozen/fresh garlic

1 beef stock cube.

1 tin chopped tomatoes.

1 carrot chopped/ grated.

1 courgette washed and grated on 2nd smallest side.

5 mushrooms sliced.

pinch salt.

1/2 tsp dried herbs.

1 desert spoon vegetable oil.

Eight Lasagna Sheets.

Healthy White sauce.

1/2-1 pt milk

1 tbsp cornflour.

5 oz 150 g grated cheese.

Oven at 180C, 350F gas mark 4. 1 medium oven proof dish.

1. Brown the mince in frying pan.

2. Heat the oil in large pan. Add  the mince & pinch salt, cook till browned through, place into a bowl leaving its juices behind.

3. Add onion add ginger and garlic and cook until soft.

4. Add tomatoes, stock cube, carrots courgette and stir.

4. Turn the heat down simmer for half an hour. Add mushrooms

5. Place a layer of the mince mixture into the oven dish, lace a layer of Lasagna sheets over the mince, add another layer of mince, another layer Lasagna sheets.

White sauce.

1. Place cornflour in cup/measuring jug add little milk to make paste. Place the rest of the milk into a pan, gently bring to the boil, add the cornflour paste stirring continuously until it thickens.

2. Place over the top lasagna sheets, add grated cheese on the top. Bake for 30 minutes at 180c, turn heat down to 150 and bake for further 45 minutes, serve with salad.

For a low fat healthy white sauce.

1/2 pint milk (soy).

2 tbsp cornflour.

4 tbsp milk.

1. Place milk into a pan, gently bring to the boil.

2. Mix cornflour  and milk together & add to heated milk stir in or whisk with balloon whisk until milk has thickened.