Serve with a salad or green vegetables.

Ingredients (serves 4)

2 medium red onions

I clove garlic

1 medium red pepper

1 medium orange pepper

1 medium aubergine

2 medium courgettes

2 x 400g tins of chopped tomatoes with herbs

salt and freshly ground black pepper ( if liked )

2 level tablespoons tomato puree

2 level tablespoon cornflour

 ½ pint skimmed milk

142g very low fat natural fromage frais

6 no-pre-cook lasagne sheets

126 g low fat cheddar cheese

Method

Preheat the oven to 200C/400F/Gas mark 6

Peel and chop the onion and garlic. Deseed and chop the peppers. Trim the aubergine and courgettes. Dice the aubergine and thinly slice the courgettes.

Pout the onion, garlic, peppers, tomatoes and seasoning in a pan. Bring to the boil and cover and simmer for 10 minutes. Add the aubergine and courgettes and cook for 10 minutes, stirring occasionally. Stir in the tomato puree.

Meanwhile make the white sauce. Blend the cornflour with a little milk. Pour the remaining milk into a pan and bring to the boil. Remove from the heat and add the cornflour mix and ½ the cheese. Return to the heat and cook for a couple of minutes until the cheese has melted and the sauce has thickened.

Remove from the heat and gradually beat in the fromage frais.

Spoon ½ the vegetable mix into a baking dish. Lay 3 lasagne sheets on top and then cover with the remaining vegetable sauce. Top with 3 lasagne sheets and cover with the white sauce.

Sprinkle with the remaining cheese and bake for 25 – 30 minutes until golden and tender.