• 1 tsp vegetable oil
• 1 onion, diced
• 200 g assorted vegetables (carrot, mushrooms, zucchini), diced
• 1 tbsp fresh or dried herbs
• 1 bay leaf
• 400 g tinned tomatoes
• 100 ml vegetable stock
• 25 g butter

• 300 ml Loprofin Sno Pro or Milupa-lp-Drink
• 25 g Loprofin Baking Mix
• 1 packet Loprofin Lasagne

1. Preheat oven to 180°C.
2. Heat the oil and fry the onion, vegetables, herbs and bay leaf in a large pan over moderate heat for 3 minutes, stirring occasionally. Stir in the tinned tomatoes and stock and gently heat for 15 minutes.
3. In a separate pan, melt the butter over low heat, add the Loprofin Baking Mix. Stir over low heat for a few minutes. Using a whisk, stir the Milupa-lp- Drink or Sno-Pro gradually into the flour mixture. Bring to the boil while stirring, until sauce has thickened. Season with salt and pepper and set aside.
4. Spoon one quarter of the vegetable sauce over the base of an ovenproof dish and cover with a layer of Loprofin lasagne sheets. Cover the Loprofin lasagne with a layer of white sauce. Repeat the layers until you have run out of sauce, finishing with a layer of Loprofin lasagne sheets covered in white sauce.
5. Place the lasagne in the oven for 30-40 minutes, until Loprofin lasagne sheets are soft and top is golden brown.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.