Serevs 4. Points per serve 4, CORE
2 whole zucchini, sliced
125 g baby corn cobs
2 whole capsicum, deseeded, cut into chunks
350 g tomato-based pasta sauce
400 g tomato, cherry tomatoes
1 tsp dried oregano
8 sheet dry lasagne sheet
300 g low fat cottage cheese, (or low-fat ricotta)
100 ml skim milk
2. Simmer the zucchini, baby corn and capsicum in a saucepan of boiling water. Drain well, then stir through the pasta sauce. Add the cherry tomatoes and oregano and stir to mix well.
3. Spoon half of the vegetable mixture into the base of a 2-litre capacity lasagne dish. Arrange 4 lasagne sheets on top. Spoon the remaining vegetable mixture over them, then arrange the rest of the lasagne sheets on top.
4. Beat the cottage cheese or ricotta and milk together until smooth. Season well with salt and pepper. Spread over the lasagne sheets.
5. Bake for 25-30 minutes or until golden and bubbling.