Layered vegetable stack

A delicious meal jam packed with vegetables

Ingredients

• 1 head of broccoli, cut in florets, steamed

• 1/2 cauliflower, cut in florets, steamed

• 2 zucchinis, sliced, steamed

• 60g baby spinach leaves

• 1 large tomato sliced

• 1 medium can of tuna

• 1 medium can of corn

• 1 tbsp margarine/butter

• 1 tbsp flour

• 1 -2 cups of milk of choice

• handed of reduced fat grated cheese

Instructions

1. Preheat oven to 180 degrees

2. To make the bechamel sauce, add margine/butter to a pot, add flour and stir. Continue stirring and gradually add milk. Once sauce has the desired consistency, add grated cheese and continue stiring until melted

3. Add 2 cans of tuna and 2 cans of corn to the bechamel sauce and set aside

4. In an oven proof dish add broccoli, cauliflower and zucchini

5. Spread spinaach leaves on top of vegetables

6. Carefully pour bechamel sauce mixture evenly over the vegetables

7. Place sliced tomato on top

8. Put in oven for approximately 30 minutes or until bechamel sauce is golden brown

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