Vegetable Lasagna Lite


Fry 1-2 cloves garlic in 2-3 tblsp of grapeseed or olive oil

Add 2-3 chopped onions + 2-3 bay leaves

1 tsp of basil & oregano (optional depending on puree, see below) & fry till soft & brown

Add two cans of tomato puree best if flavoured with chilli & basil & oregano. add 2 tblsp tomato paste and 2 tsp sambal oelek (chilli puree/paste) for zest.

Add 2-3 chopped tomatoes, capsicum & mushroom, simmer for 15 min.

In a bowl add:

3 handfuls of chopped baby spinach or half frozen packet (thawed of course you idiot)

2 egg whites

500g of ricotta or cottage cheese -lo fat if available. (alternative: 1/2 tub Philly Light + 50g Lo fat Feta cheese if you have just realised you forgot to get ricotta and have just just looked in the fridge for something else)

Mix together well & put aside

Layer tomato mixture first then pasta & cheese/spinach mix

End with tomato mixture a layer with grated parmesan (look for min. fat 18% variety)

Bake for 50-60 at 180-200°C