Chilli Lasagne

Preparation time: 15 minutes
Cooking time: 1 hour
Makes: 12 servings

Ingredients:

• 2 tbsps vegetable oil
• 1 medium onion, chopped
• 2 tbsps chilli powder
• 2-1/2 cups water
• 1 can (800g) tomatoes
• 1 can (430g - 530g) red kidney beans, rinsed and drained
• 3 tbsps tomato paste
• 1/4 cup Fibresure
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp coarsely ground black pepper
• 3 medium zucchini (700g), chopped
• 18 no-boil lasagna noodles (340g)
• 12 ounces part-skim mozzarella cheese, shredded (3 cups)

Directions:

In 3L saucepan, heat 1 tbsp oil over medium-high heat. Add onion and cook, stirring occasionally, until tender and lightly browned. Stir in chilli powder; cook 1 minute. Add water, tomatoes with their juice, kidney beans, tomato paste, Fibresure, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes.

In 10-inch frying pan, heat remaining 1 tbsp oil over medium-high heat. Add zucchini and cook until golden brown.

Preheat oven to 190°C. In 13" by 9" glass baking dish, evenly spoon one-third of sauce. Arrange half of no-boil lasagne noodles over sauce, overlapping to fit. Top with zucchini, half of mozzarella, and half of remaining sauce. Top with remaining no-boil noodles, then remaining sauce. Sprinkle remaining mozzarella over sauce.

Cover lasagne and bake 40 to 45 minutes; uncover and bake until hot and cheese is brown and bubbly, 15 minutes longer.

Per serving:

About 255 calories (28 percent calories from fat), 14g protein, 34g carbohydrate, 8g total fat (3g saturated), 17mg cholesterol, 530mg sodium, 7g fibre.