• prep: 30 min
• cook: 48 hr
• total: 48 hr 30 min

servings:

Make this low-calorie veggie lasagne as a lighter alternative to the traditional pasta bake. It's deliciously moist and packs in all of your five-a-day

• 1 tbsp rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
• 2 onions, sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 2 large garlic cloves, chopped
• 2 large courgettes, diced (400g) Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
• 1 red and 1 yellow pepper, deseeded and roughly sliced Pepper pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
• 1 large aubergine, sliced across length or width for maximum surface area Aubergine oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 2 tsp vegetable bouillon
• 15g fresh basil, chopped plus a few leaves Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
• 6 wholewheat lasagne sheets (105g)
• 125g vegetarian buffalo mozzarella, chopped

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