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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

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