Notes:
This is a really quick and easy recipe, that’s filling, delicious and low fat. I don’t give amounts for the veg, because it’s up to you how much you want to put in.
Servings: 4-5
Ingredients:
Vegtables: I use carrot, brocceli, cauliflower, mushrooms, onion and sweetcorn.
1 Aubergine (sliced)
1 Butternut Squash (sliced)
500gr tinned tomatoes
Fist full of fresh basil
125gr low fat mozzerella cheese
100gr low fat ricotta cheese mixed with 1tblsp pesto
Pepper to taste
2-3 cloves garlic
Directions:
Preheat your oven to 200deg celcius (not sure what it is in farenheit).
Into a pot, put your tinned tomatoes, pepper, garlic and vegtables. Bring to the boil and then simmer for 15 minutes.
While this is simmering, heat your aubergine and butternut squash on a non-stick pan, until they soften (about 2-3 minutes).
Into an oven proof dish, pour in your tomoatoe and veg mixture.
On top of this layer your aubergine and butternut squash mix. Be sure to cover all the tomatoe mix with this.
Cover the top of the aubergine with a mix of the mozzerella and ricotta/pesto.
Put dish into oven for 20 minutes and then it's done!
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Tags: low fat, Main Dish
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