Lower-fat Vegetable Lasagne

V  In our continuing efforts to have lighter evening meals, we decided to try a lower-fat version of our roasted Mediterranean vegetable lasagne last night. The vegetables were chopped small, roasted in a little oil (covered with foil) for about an hour, seasoned with black pepper and Italian seasoning (mixed herbs), then brought together at the end with a tin of chopped tomatoes, some water and a shake of Lea & Perrin's Worcestershire Sauce; I used courgettes, aubergine, mushrooms, red & green peppers, leek, carrot and red onion.

When the vegetables were cooked, I placed a layer in the dish and topped with dry lasagne sheets, repeated and finally topped the second layer of lasagne with the following: soft cheese (I used Philadelphia Light) mixed with low-fat, Greek-style natural yogurt, a little milk, black pepper and some crumbled feta cheese until it was a creamy spreadable sauce consistency. I spread it over the lasagne and topped it with grated cheddar and Parmesan cheeses. It went back in the oven for 20-30 minutes ... and was absolutely delicious!! (We had the leftovers re-heated for lunch today and even my 16-year-old "fussy eater" granddaughter wolfed it down!)

We served it with nothing more than a small green salad, drizzled with balsamic glaze.