Dieting

Since we got married in September, we've obviously become a bit too contented and comfortable and become a bit fat. I've put on about half a stone. I actually thought it was more, my trousers felt incredibly tight! Anyway, I need to get fit and back into an exercise regime. So I have started running regularly again and so far, so good.

We also need to eat less. I have given up cake, biscuits, crisps and chocolate for Lent, like I usually do. For dinner tonight I made a vegetable lasagne with no pasta! I think Mr P is still hungry, but he'll just have to get used to it.

HEALTH KICK LASAGNE RECIPE (serves 2)

Ingredients
1 aubergine, cubed
1/2 butternut squash, cubed
1 onion, cubed
1 red pepper, sliced
1 courgette
3 garlic cloves
1 can chopped tomatoes
1tsp sugar
1tsp red wine vinegar (any vinegar will do)
Seasoning to taste
3 tsp olive oil

White sauce - use whatever recipe you're used to to make about 300ml. 

Heat oven to 200 deg C. Put the aubergine, squash, onion, red pepper and garlic in a roasting tin. Pour over 2tsp olive oil, seasoning, toss. If you have fennel seeds sprinkle a few on top. Put in oven for half an hour until veg softened.

Meanwhile, put 1/2 tsp olive oil into a pan on medium heat. Fry a sliced garlic clove. Add chopped toms, sugar, vinegar and seasoning to taste. Let simmer whilst you wait for the veg to roast.

Slice the courgettes lengthways (you'll get about 4 slices per courgette). Scantly brush a frying pan with oil, fry the courgettes for a few minutes on each side till slightly coloured. Rest on kitchen paper to absorb moisture.

Layer roasted veg, tomato sauce then courgette slices. Repeat. Top with the white sauce and some grated cheese of your choice. Put in the oven for about 20 minutes.