PKU Recipes

INGREDIENTS

French Style Lasagna

Sauce:

• 390g can Ratatouille
• 4 x 15mls (4tbsp) homemade vegetable stock or water

Lasagna

• 1 x 200ml cartons Snopro Low Protein Drink
• 15g (1/2 oz) butter
• 15g (1/2 oz) Loprofin Low Protein Mix
• 1 x 5mlsp (1tsp) French wholegrain mustard, optional
• Salt and pepper to taste
• 6 sheets Loprofin Low Protein Lasagne
• 2 x 12.5cm x 10cm (5inch x 4inch) ovenproof dishes or foil containers

METHOD

1. Pre heat the oven to 200C/400F/Gas Mark 6
2. Combine the ratatouille and stock in a medium sized bowl
3. Pour the Sno-Pro into a pan, add the butter and heat gently until melted. Whisk in the Loprofin Low Protein Mix.
4. Bring to the boil, stirring briskly to achieve a smooth sauce. Stir in the mustard and adjust seasoning to taste.
5. Spoon about a third of the ratatouille mixture over the base of the two ovenproof dishes. Cover each with a layer of Loprofin Lasagne sheets, breaking the sheets to fit the dishes.
6. Repeat the layers, finishing with lasagne sheets, then cover with the sauce.
7. Place the Lasagne in a preheated oven for 25 minutes, until the top is golden brown. If desired serve with a crisp salad

Serves 2

Tip: Keep the lasagne sheets in a single layer, so that they will cook evenly, in contact with the sauce.