Baked Lasagne with Pumpkin and Bell Pepper

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Baked Lasagne with Pumpkin and Bell Pepper
Without adding sugar, the dish is yet full of sweetness of pumpkin, carrot.  The use of low-fat milk reduces the fat content of the dish.
Ingredients (Serve 2):
Bell Pepper100 gm
Pumpkin300 gm
Carrot300 gm
Olive Oil1 teaspoon
Lasagne4 noodles
Low-fat Mozzarella Cheese20 gm
Salt1/5 teaspoon
Ground White Pepper1/5 teaspoon
Cooking Method:
1.Peel and finely dice the bell pepper, pumpkin and carrot.
2.Cook pumpkin and carrot in water for 10 minutes until half done.
3.Heat olive oil in a frying pan.  Add diced bell pepper, pumpkin and carrot.  Season with salt and white pepper.  Stir-fry for 3 minutes (Part 1 ingredient).
4.Cook lasagne noodles in boiling water for 4 minutes.  Then soak noodles in cold water and wipe them dry with cloth afterwards.
5.Place lasagne noodles in a baking tray.  Brush with milk sauce and spread part 1 ingredient on top for 4 times.  Finally, brush milk sauce on the upper layer and sprinkle with mozzarella cheese.
6.Bake for 20-25 minutes in a pre-heated oven at 200℃ until golden.  Serve.
Milk Sauce - Ingredients:
Olive oil1/2 teaspoon
Flour30 gm
Low-fat Milk500 ml
Salt1/5 teaspoon
Milk Sauce - Cooking Method:
1.Mix all Ingredients well.
This recipe is provided by YOHO Club.