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Vegetable lasagne

35 mins
cals:
503
Protein:
24.5g

method:

  • Start by chopping up your courgettes, onion and garlic into small pieces
  • Then heat up a non stick frying pan with 1 cal cooking spray and once hot add in the courgettes, onion and garlic and leave for 2-3 mins
  • Next add in your chopped kale, basil and tinned tomatoes and simmer on a low heat for a further 2 -3 mins
  • Pre - heat your oven to 160 degrees
  • Prepare you dish, and start by adding in a layer of your tomato and vegetable sauce, then top with a small layer of cheese and then the lasagne sheets
  • Repeats this 2 more times so you have 3 layers, and finally finish with more cheese on top
  • Bake the dish for 20 mins before serving up

Serves 4, calorie information based on 1 serving

IngredientS:

  • 2 courgettes
  • 100g kale
  • red onion
  • 2 X 400g tinned tomatoes
  • 150g grated lighter cheddar
  • 8 lasagne sheets
  • garlic clove
  • fresh basil

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