Perfect for batch cooking and freezing!

Ingredients

• Rind of 1/2 lemon
• 2 cloves / 6 g garlic
• 1 tbsp / 15 g olive oil
• 1 tsp / 3 g balsamic vinegar
• 1 tsp / 3 g mixed herbs
• 1 cubed / 300 g eggplant
• 1 diced / 100 g red onion
• 1 1/2 cubed / 250 g zucchini
• 1 1/2 diced / 170 g red bell peppers
• 3 chopped / 350 g tomatoes
• 400 g tin tomatoes
• 1/2 tsp / 3 g english mustard
• 3.5 tbsp / 50 g butter
• 0.3 cup / 40 g Wel-made Baking Mix
• 500 ml / 16.7 fluid oz rice milk
• 6 low protein lasagne sheets
• 200 g Mozzarella Shreds

Method

For the filling:

• Heat oil in pan
• Add red bell peppers, eggplant, zucchini and stir for 5-10 minutes until soft or golden brown
• Take off heat and set to one side
• Add more olive oil if needed and then add red onion, garlic and mixed herbs
• Fry until soft or golden brown
• Add the cooked vegetables along with the chopped tomatoes, tinned tomatoes and balsamic vinegar
• Season and simmer for 30-35 minutes
• Grate the rind of half a lemon
• Mash or roughly pulse the vegetables

For the white sauce:

• Add butter to the pan and melt
• Add Wel-made baking mix and mix together
• Gradually add rice milk and stir and simmer for 8-10 minutes until thick and creamy

Assemble the lasagne:

• Layer 1: Vegetables
• Layer 2: Low protein lasagne sheets
• Layer 3: White Sauce
• Layer 4: Mozzarella Shreds
• And repeat
• Bake for 30 minutes at 390F
• Eat straight away or freeze for 1 month

Makes: 8

Nutritional Information:

• Calories: 221 kcals
• Phe: 132 mg
• Protein: 3 g