Ingredients

* 1 each red and yellow peppers, cored and sliced
    * 10 cherry tomatoes, halved
    * 2 zucchini, cut into strips with a potato peeler
    * 1 tablespoon olive oil
    * 300g frozen spinach
    * 250g low-fat cream cheese
    * 250g Quark
    * 500g ready-made tomato sauce
    * 250g packet dried lasagne sheets

Method

   1st Preheat oven to Mark 4, 180 ° C, 350 ° F. Place the peppers, tomatoes and zucchini on a baking sheet. Drizzle with the olive oil and roast for 20 minutes.
   2nd Cook and drain the spinach. Mix with the cream cheese and cottage cheese, and season.
   3rd Heat give the tomato sauce and pour the sauce 3tbsp in a 2-liter casserole dish. Cover with lasagne, top with half the roasted vegetables and a third of remaining sauce. Repeat with another layer of noodles, vegetables and sauce. Add a layer of noodles and spinach mixture. Finally, add a layer of noodles and remaining tomato sauce. Bake 30 minutes and serve with a crisp salad.

Nutrition information per serving

    * 220 Calories (kcal)
    * Fat 7.0g
    * Salt 7.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.