Let's Get Veggied 

Cooking Time : 30 Mins Serves 6

Ingredients

2 Onion chopped

2 Garlic Cloves

1 tsp chili

2 Red Pepper deseeded and chopped

1 Yellow Pepper deseeded and chopped

250g Mushrooms chopped

250g Quorn Mince or Mushroom Mince if Vegan

1 courgette chopped

1x 400g Tin chopped tomatoes

1 tbsp Tomato puree

Lasagne sheets

250g Cheddar cheese or vegan alternative

Handful of Spinach

For the white sauce

150g Natural fat free yoghurt or plant-based yogurt

1 tsp Nutmeg

1 egg or substitute if making vegan

Method

1. Place a tbsp of oil over a medium to low heat and add in the onions fry off for 2-3 mins then add the garlic and chilli.
2. Place in the pepper’s mushrooms, courgette and Quorn mince. Let cook down for 5 mins. Once all the vegetables have softened add in the tinned tomatoes and puree. Bring to a boil and let simmer for 15 mins.
3. Add in a teaspoon of sweetener and a handful of spinach.

For the white sauce

1. Add the egg, yoghurt and nutmeg into a large bowl and mix all together.

2. Remove the mixture from the heat and place half the mixture in an oven proof dish. Layer over the lasagne sheets then pour over the white sauce. Repeat this process one more time.

3. Cover with cheddar cheese or vegan cheese and tin foil and place back in the oven for 15-20 mins.

4. Serve with a side salad and Enjoy!