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Home > EasiYo Recipes > Light Meals > Vegetable Bake

Vegetable Bake

  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 1 cup raw pumpkin, grated
  • 1 clove garlic, chopped
  • 1 green pepper, seeded and chopped
  • 250g mushrooms
  • 400g tin chopped tomatoes
  • 3 tbsp tomato puree
  • 2 tsp fresh basil, chopped (or 1/2 tsp dried)
  • 2 tsp fresh oregano chopped (or 1/2 tsp dried)
  • ground black pepper to taste
  • 3 courgettes, thinly sliced
  • 175g fresh spinach lasagne
  • 1 egg
  • 1 1/2 cups EasiYo Yoghurt (Natural or Low Fat Greek is best)
  • 3/4 cup grated parmesan cheese

Heat the oil in a saucepan. Add the onion, pumpkin and garlic. Gently fry for 5 minutes. Add the green pepper and mushrooms and cook for a further 5 minutes. Add the tomatoes and their juice, tomato puree, herbs and seasoning. Bring to the boil, then gently simmer for 20 minutes until the sauce is thickened, stirring occasionally. Cook the courgette until just tender. Drain well to remove excess moisture. Pour half the tomato mixture into the base of an ovenproof dish. Top with half the courgette and then arrange half the lasagne on top. Repeat the layer. In a small bowl beat together the egg, yogurt, and ¼ cup of cheese. Spoon over the lasagne. Sprinkle with remaining cheese. Cook at 190 °C for 40-50 minutes until golden. Serve hot.