Vegetarian lasagne

This healthy recipe from Aldi is perfect for cooking up a storm on these long winter nights – ideal for keeping you fighting fit.

It is super practical as you can freeze it or pop it in the fridge to enjoy again later or for your lunch. Each serving of this lasagne contains between 450 and 500 kilocalories.

Ingredients (all available at Aldi) - serves 4

1 medium onion, diced

Large bag of spinach, washed

2 x 400g can chopped tomatoes

10-11 lasagne sheets

1 tbsp vegetable bouillon

2 garlic cloves, crushed

1 tbsp tomato purée

Pinch of paprika

1 teaspoon oregano

Black pepper

1 tbsp olive oil

100g grated low fat mozzarella cheese

Light spray oil

For the white sauce

20g butter

2 tbsp flour

800ml low fat milk

Method

Heat the oil in a large pan and fry onions for a few minutes. Add chopped tomatoes, vegetable stock and half of the washed spinach. Close lid and let the spinach cook into the sauce.

Stir the sauce and add the rest of spinach once the first lot has wilted down. Stir in tomato purée, garlic, paprika, black pepper and oregano. Let it simmer for three minutes, stirring occasionally. Set aside until needed.

To prepare the white sauce melt the butter in a pan. Add the flour and milk, stirring all the time. This sauce is meant to be very liquid and only a minimum quantity of butter and flour is used to keep the calorie content down.

Use spray oil to coat oven dish. Place a layer of white sauce in the bottom of the dish and cover with a layer of lasagne sheets.

Pour more white sauce in the bottom so that the lasagne sheets are covered. Add a layer of vegetable mixture and over that another layer of white sauce and on top of that another layer of lasagne sheets.

Carry on with white sauce and spinach mixture and lasagne sheets for another layer or two so that the last layer is spinach mixture. Sprinkle the mozzarella cheese over the top. Cover with tinfoil and place in oven at 200°C for approximately 40 minutes until lasagne is al dente.