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Very easy quick recipe for this low-fat version of a family favorite.
2 oz cheddar cheese, grated
1 dash black pepper
4 1/2 oz lasagne (6 sheets)
8 oz small broccoli florets
1 oz flour
800 g ratatouille
15 fl oz skimmed milk
2 tbsps extra light mayonnaise
1 oz light vegetable fat spread
Put the spread, flour and milk into a saucepan and bring to the boil, stirring continuously, until thickened and smooth.
Mix in the mayo, half the cheese and seasoning to taste.
Put the broccoli into a pan with about 4 tablespoons water, bring to the boil, cover and cook for about 5 minutes, shaking occasionally.
Drain and stir the broccoli into the ratatouille.
Spoon half the ratatouille mixture into a shallow ovenproof dish and top with lasagne sheets and half the sauce.
Repeat the layers, finishing with a layer of sauce. Sprinkle the remaining cheese over the top.
Cook in a pre-heated oven at 375 °F (190 °C) for 30-40 minutes until cooked and golden brown.
Serve with a mixed salad.
in 1 serving of Vegetarian Lasagne.
, 57% carbs, 17% protein.
Calorie Counter 100% Free
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