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Vegetable Lasagne


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


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

Suite 8, Wellness on Wellington

1101 Wellington Rd, Rowville, Victoria 3178

Tel: 03 9780 8980    Fax: 03 9780 8981

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