12 baby corn cobs, each cut in 3 or 4 pieces
2 large carrots, sliced
2 large parsnips, sliced
1 medium aubergine, chopped
2 – 4 large courgettes, sliced
bunch of spring onions
1 x ±400gm tin chopped tomatoes
8 – 12 sheets no-cook lasagne
500ml fat free milk
2 Tblsp maizena
50gm fat reduced cheddar, grated
2 Tblsp grated parmesan
8 cherry tomatoes, halved
1 – 2 Tblsp chopped parsley
Method
Preheat oven to 180ºC.
Spray a large saucepan with non-stick cooking spray.
Put all the vegetables, from the baby corn down to the tinned tomatoes into the pan.
Stir well to combine.
Bring to the boil, then reduce to a simmer.
Cook for about 15 mins, until the veg are tender.
Make a white sauce with the milk and maizena.
When the vegetables are cooked, it’s time to assemble the lasagne.
Spray a large ovenproof dish with non-stick cooking spray.
Spoon one third of the vegetables into the dish.
Place lasagne sheets, in a single layer, over the veg.
Spoon quarter of the white sauce over the lasagne sheets.
Repeat these three layers, finishing with the white sauce.
Sprinkle over the grated cheeses.
Decorate with the halved cherry tomatoes.
Bake, uncovered, for 45 – 50 minutes.
Allow to stand for 10 mins before serving.
To ensure the lasagne sheets cook nicely, I usually lay them in hot water while I spoon the other stuff into the dish.
