Preheat oven to 200°C/fan 180°C/gas mark 6.
Steam courgette strips until soft.
Heat oil in a small pan, add onions, celery, carrots, sweet potato and garlic. Cook for 5 minutes.
Add tomato purée, basil, and oregano. Cook for 2 minutes.
Add tinned chopped tomatoes and water. Bring to the boil and simmer for 10 minutes.
To make the sauce add ProZero, butter and cornflour into a saucepan. Place over a low heat and stir continuously until mixture has become thick and smooth.
Add half of the Violife to the sauce and stir until melted.
Add a third of the vegetable mixture to an oven proof dish (5inch x 5inch), cover with thin strips of courgette then pour a third of the ProZero sauce on top.
Repeat this twice.
Sprinkle remaining Violife over top, bake in oven for 20 minutes.
This recipe is freezable!
Refer to labels for allergens and other product information.
For 1 exchange serve with 25g of peas.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.