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 Pepper | 100 gm |
| Pumpkin | 300 gm |
| Carrot | 300 gm |
| Olive Oil | 1 teaspoon |
| Lasagne | 4 noodles |
| Low-fat Mozzarella Cheese | 20 gm |
Seasonings:
| Salt | 1/5 teaspoon |
| Ground White Pepper | 1/5 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 oil | 1/2 teaspoon |
| Flour | 30 gm |
| Low-fat Milk | 500 ml |
| Salt | 1/5 teaspoon |
Milk Sauce - Cooking Method:
| 1. | Mix all Ingredients well. |
This recipe is provided by YOHO Club.
