main meals

Ingredients

	1 medium courgette, sliced
	125 g baby sweetcorn
	2 medium red green or yellow pepper(s), deseeded and cut into chunks
	350 g passata, tomato & basil
	8 portion cherry tomatoes
	1 teaspoon oregano, or mixed herbs
	6 sheet lasagne sheet, (check that they don’t need pre-cooking)
	200 g low fat soft cheese, tub
	50 ml skimmed milk
	1/2 teaspoon pepper, freshly ground

Instructions

• Preheat the oven to Gas Mark 5/190°C/fan oven 170°C
  
  
• Simmer the courgette, baby corn and peppers in a little boiling water for 5 minutes. Drain well, then stir in the passata. Add the cherry tomatoes and oregano or mixed herbs and stir to mix.
  
  
• Spoon half the vegetable mixture into the base of a lasagne dish and place three lasagne sheets on top. Spoon the remaining vegetable mixture over them, then arrange the rest of the lasagne sheets on top.
  
  
• Beat the low fat soft cheese and milk together until smooth. Season with black pepper. Spread over the lasagne sheets.
  
  
• Bake for 25-30 minutes, until golden brown and bubbling.