Vegetable Lasagne

- Preparation Time:	20 minutes	- Per Serve:	1300 kilojoules (315 calories). Protein 20 g. Fat 10 g. Carbohydrate 37 g. Sodium 610 mg. Calcium 200 mg. Iron 1.8 mg. Fibre 5 g. NB. All ingredients in this recipe are free from lactose.
- Cooking Time:	45 minutes
- Serves:	8

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Ingredients:

tomato sauce

• 1 tablespoon oil
• 1 large onion, chopped
• 1 red capsicum, diced
• 2 medium zucchini, diced
• 1 small eggplant, diced
• 2 1/2 cups sliced mushrooms
• 425g can tomatoes, chopped
• 140g carton tomato paste
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves

white sauce

• 4 tablespoons cornflour
• 3 cups Sanitarium So Good® soy drink
• 1/2 teaspoon salt
• 1/2 cup grated soy cheese
• 8 lasagne sheets
• 1/2 cup grated soy cheese, extra

Instructions:

1. Heat oil in a large saucepan. Sauté onion and capsicum until tender.
2. Add zucchini, eggplant and mushrooms and sauté a further 5 minutes.
3. Stir through remaining tomato sauce ingredients, cover, reduce heat and simmer for 30 minutes, stirring occasionally.
4. Place cornflour in a saucepan or bowl. Gradually add So Good®, stirring until smooth. Place over medium heat and stir (or microwave on high (100%) for 7 minutes, stirring after every minute) until mixture boils and thickens.
5. Stir through salt and soy cheese.
6. To assemble place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish. Spread with half of the tomato mixture, then half the white sauce mixture. Repeat lasagne, tomato and white sauce layers ending with white sauce. Sprinkle with extra soy cheese.
7. Bake in a moderate oven, 180°C, for 40 minutes.
8. Serve with a tossed salad.

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Extract from Signs of the Times, July 2006.

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July 2006

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