Lazy vegetarian lasagne
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Time to make:
1 hr 5 mins (Hands-on time: 15 mins, Cooking time: 50 mins)
$3.53 per serve
(at time of publication)
Full ingredients list:
200g button mushrooms, sliced
2 x 400g cans no-added-salt chopped tomatoes
300g fresh lasagne sheets (about 6–7 sheets)
1 large zucchini, grated
1 1/4 cups low-fat fresh ricotta
1 tablespoon skim milk
1/4 cup reduced-fat grated mozzarella
1 tablespoon grated parmesan
steamed green vegies, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a 24 x 24 x 6cm baking dish with oil. Set aside. Spray a frying pan with oil and cook mushrooms, over medium heat, for 8 minutes.
Step 2 Spread 1/3 of the tomatoes over the base of dish. Cover with a layer of lasagne sheets, trimming if necessary. Top with half the mushrooms, half the zucchini, half the remaining tomatoes and 2 tablespoons ricotta. Cover with another layer of pasta. Top with remaining mushrooms, zucchini and tomatoes. Sprinkle with another 2 tablespoons ricotta and top with a final layer of lasagne.
Step 3 Whisk remaining ricotta and milk until smooth. Spread over pasta. Sprinkle cheeses over the top. Bake for 40 minutes, until golden. Serve with steamed veg.
Instead of using lasagne sheets, try layering slices of eggplant (about 5mm thick). Fresh basil adds even more flavour.
About this recipe
First published: July 2010