Vegetable lasagne with yogurt
Ingredients
- 250g lasagne sheets
- 250g courgettes
- 250g aubegines
- 1 red pepper
- 200g broccoli
- 150g potatoes
- 100g spring onion
- 1 stalk rosemary
- 4 sage leaves
- 3tbsp olive oil
- salt and freshly ground pepper
- For the yogurt sauce:
- 500g Greek yogurt
- 200ml milk
- salt
- 160g grated hard cheese
Directions
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Chop the ends off the courgettes, aubegines, and pepper, and slice into thick strips 3-4 cm wide.
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Sautee the vegetables in a pan. Add the spring onion, salt and pepper, and place in a bowl.
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Cut the broccoli into florets and boil in a pot with a lid. Drain (it should be vibrant green in colour), and chop thickly. Cut the potatoes into 1cm cubes.
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Heat some olive oil in a pan. Add the potatoes, chopped rosemary and sage. Sautee on high heat for 1 minute, and add salt and pepper.
- In a bowl, mix the Greek yogurt with the milk, adding salt. Grease a pan with olive oil and a little yogurt. add the first layer of lasagne, cover with yogurt, then add a layer of vegetables and a little grated cheese. Repeat until you have four layers and you've used up all the ingredients. Bake at 180° C for about 40 minutes. Leave the lasagne to cool for 15-20 minutes before serving.
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