Vegetarian Lasagne

Ingrédients

• 2 oz cheddar cheese, grated
• 1 pincée black pepper
• 4 1/2 oz lasagne (6 sheets)
• 8 oz small broccoli florets
• 1 oz flour
• 800 g ratatouille
• 15 fl oz skimmed milk
• 2 cuillères à soupe extra light mayonnaise
• 1 oz light vegetable fat spread

Directives

1. Put the spread, flour and milk into a saucepan and bring to the boil, stirring continuously, until thickened and smooth.
2. Mix in the mayo, half the cheese and seasoning to taste.
3. Put the broccoli into a pan with about 4 tablespoons water, bring to the boil, cover and cook for about 5 minutes, shaking occasionally.
4. Drain and stir the broccoli into the ratatouille.
5. Spoon half the ratatouille mixture into a shallow ovenproof dish and top with lasagne sheets and half the sauce.
6. Repeat the layers, finishing with a layer of sauce. Sprinkle the remaining cheese over the top.
7. Cook in a pre-heated oven at 375 °F (190 °C) for 30-40 minutes until cooked and golden brown.
8. Serve with a mixed salad.