Vegetable Lasagna

fast.cook's picture

Jan. 03, 2012

Ingredients

Onion 1 , chopped
Courgette 1 , sliced
Fine green beans 3 1/2 Ounce , chopped and trimmed (100 g)
Red pepper 1 , de
Mushrooms 3 1/2 Ounce , sliced (100 g)
Canned tomatoes 14 Ounce , chopped (400 g)
Tomato sauce with herbs 275 Gram (1 jar, pasta sauce)
Lasagna sheets 4 1/2 Ounce (125 g)
Low fat plain yogurt 5 1/2 Ounce (150 g)
Egg 1
Fat 1 3/4 Ounce (50 g)
Cheddar cheese 1 Tablespoon , grated
Ground black pepper To Taste
Salt To Taste

Directions

GETTING READY

1. Spray low fat cooking oil in madeleine moulds.

2. Preheat oven to 200°C.

MAKING

3. In a large bowl whisk lemon zest, caster sugar and eggs till ingredients turn fluffy, thick and pale.

4. Sift salt, baking powder and half of the flour.

5. Drizzle butter. Fold with a metallic spoon.

6. Repeat the process using rest of the flour and butter.

7. Cover and refrigerate for 40 minutes.

8. Pour in the prepared moulds upto 2/3 of the mould.

9. Bake 10 minutes till they are spingy and golden brown.

10. Cool.

SERVING

11. Serve Lemon Madeleines dusted with icing sugar.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 360Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 314 mg13.08%

Total Carbohydrates 42 g14%

Dietary Fiber 5 g20%

Sugars 11 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet