Low Fat Vegetarian Lasagne
Very ltalian - cheesy layers of savoury vegetarian mince and pasta. Would you believe only 3.89 fat per serve! (Normal lasagne has up to 10 times that amount).
NB. If you do not want to use the tin of vegetarian mince you can substitute 4 cups of cooked vegetables of your choice (eg. pumpkin, carrot, spinach etc) instead.
1 x250g pkt lasagne sheets (no pre-cooking required)
2 x 430g cans Sanitan'um Vegetarian Casserole Mince or 4 cups cooked vegetables
1 x410g can chopped tomatoes, drained 'h cup Dolmio (or similar) traditional tomato pasfa sauce
1/4 cup dry white wine 'h cup barbecue sauce pepper and salt to taste
1/2 tsp oregano
ltsp ltalian herbs
2 packets Continental Cheese Cup-A-Sauce" vegetable oil spray
2tbsp parmesan cheese, grated
Preheat oven to 180"C
In a large saucepan place the tomatoes, casserole mince, Dolmio sauce, wine, barbecue sauce, herbs and oregano. Heat gently untilwarm. Add salt and pepper to taste. Make up the cheese sauces with boiling water as directed.
Spray a medium sized laragnsa or casssrole dish with vegetable oil spray (one light coating only). Spoon one layer of mince filling into dish, then add 1 layer of lasagne sheets. Pour 1/4 of the cheese sauce over the lasagne. Repeat layering of mince, pasta and sauce. Keep layering mince and pasta only until all used up. Pour the remaining half of the cheese sauce over the top. Sprinkle with parmesan. Bake in a moderate oven for 30 - 40 minutes.
Herbed Bread Rolls
8 fresh round rolls
4tsp ltalian herbs
2tbsp parmesan cheese, grated vegetable oil spray
Slice each roll into 3 or 4 sections (do not cut right through).
Lightly spray each slice with vegetable oil spray. Sprinkle herbs and parmesan evenly over slices. Wrap individually in foil wrap and bake with lasagne for 10 minutes. Serve hot.