Tomato and Aubergine Lasagne

Serves: 4
Preparation time: 45 mins + 40 mins cooking
Calories per serving: 430
Total points per recipe: 20
Freezing: Recommended
Points per serving: 5

2 aubergines, sliced into 0.5 cm slices
1 tablespoon olive oil
360g (12oz) closed-cup or chestnut mushrooms, sliced
salt and freshly ground pepper
120g (4oz) pre-cooked wholewheat lasagne sheets
90g (3oz) vegetarian mozzarella cheese, sliced
For the tomato sauce:
1 onion, chopped
2 garlic cloves, chopped
2x420g (14oz) canned plum tomatoes
3 tablespoons tomato puree
For the cheese sauce:
4 tablespoons cornflour
600ml (1 pint) skimmed milk
60g (2oz) low-fat mature vegetarian Cheddar cheese, grated
1 teaspoon English mustard


1. Preheat the oven to Gas Mark 6/200C/400F.
2. Place the aubergine slices on two greased baking sheets. Bake in the oven for 15-20 mins or until golden.
3. Heat half a tablespoon of the oil in a non-stick frying pan. Add the mushrooms and seasoning and fry for 5-8 mins until golden and tender. Remove from the heat and set aside.
4. For the tomato sauce: heat the remaining half tablespoon of oil in a saucepan and fry the onion for 10 minutes.
5. For the cheese sauce: mix the cornflour with a little of the milk in a saucepan and then beat in the remaining milk. Cook over a moderate heat, stirring frequently until thickened. Stir in the cheese and mustard, season to taste and remove the pan from the heat and set aside.
6. To assemble the dish, put half of the mushrooms in the base of a large shallow oven-proof baking dish. Cover with one third of the tomato sauce, half the lasagne sheets, half the cheese sauce and half the aubergine slices. Repeat the layers and finish with the remaining tomato sauce. Arrange the mozzarella cheese on top.
7. Bake in the preheated oven for 30-40 mins until golden and bubbling.
8. Serve with broccoli, carrots / other 0 point veg.
9. If you're having a "sod-it" day and can't be bothered with the whole points thing, add a shit-load more cheese and a side of chips.