Switch your regular mince for quorn for a lower fat option. Add plenty of vegetables to help towards your 5-a-day.

SERVES 4 PREP  20 MINS

COOK 1 HOUR 10 MINS

 2 red peppers, deseeded and cut into chunks

4 courgettes, sliced

2 small aubergines, sliced

4 garlic cloves, chopped

2 red onions, chopped

5tbsp olive oil

500g frozen quorn mince

2tbsp Worcestershire sauce

400g can tomatoes

1tsp oregano

900ml semi-skimmed milk

50g olive oil spread

75g plain flour

125g half fat cheddar, grated

50g vegetarian Parmesan, finely grated

225g fresh lasagne sheets

oregano to finish

 1 Heat oven to 220C, Gas 7. Put the peppers, courgettes, aubergines, half garlic and onions in a roasting tin. Season and drizzle with 3tbsp olive oil. Roast for 30 mins, till tender. Reduce oven to 200C/ Gas 6.

2 Heat remaining oil in a large frying pan, add the onion, fry for a few mins to soften. Add the quorn, pan fry for a couple of mins, season then splash in the Worestershire sauce, tomatoes and oregano. Simmer for 5 mins.

3 Put the milk, olive oil spread, flour and seasoning in a non-stick pan. Heat and whisk together until thickened and smooth. Stir in the Cheddar and half the vegetarian Parmesan.

4 Cook lasagne according to pack instructions, if needed.

5 Take a 2.5 litre shallow lasagne dish. Layer up the quorn mince, roasted vegetables, lasagne and cheese sauce. Sprinkle on the rest of the veggi Parmesan.  Cook for 40 mins until golden. Finish with oregano, if needed.

Per serving: 856 cals, 39g fat (12g saturated), 67g carbs