Vegetable Lasagne

August 1, 2017

 

Ingredients

 

1 onion, finely chopped

2 cloves garlic, crushed

2 zucchini, grated
400 g sweet potato, grated
150 g button mushrooms, chopped
1 X 825g can tomatoes, chopped
3 tablespoons tomato paste
2 teaspoons sugar
375 g fresh lasagne sheets
500 g reduced fat ricotta cheese
1/2 cup Parmesan cheese
salt, freshly ground pepper or mixed herbs, to taste

 

Method

 

Preheat the oven to moderate (180°C). Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft.

Add the garlic and cook for 1 minute more. Add the zucchini, sweet potato, mushrooms, tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer for 5 minutes.

Stir in the sugar, and season to taste.

Spray the base of a large lasagne dish lightly with oil. Cut the lasagne sheets to size and arrange a layer of sheets over the base of the dish. Top with a thin layer of sauce, then continue layering pasta and sauce, making one of the layer with the ricotta cheese. Finish with a thin layer of sauce on top, sprinkle with Parmesan cheese and place back into the oven for 30 minutes.

 

Recipe courtesy of taste.com.au
 

 

Please reload

Recent Posts

November 6, 2019

Please reload

Archive

Please reload

Tags