Lazy vegetarian lasagne

Lazy vegetarian lasagne



Serves: 4
Time to make: 1 hr 5 mins (Hands-on time: 15, Cooking time: 50)

Ingredients

cooking oil spray
 200g button mushrooms, sliced
 2 x 400g cans no-added-salt chopped tomatoes
 300g fresh lasagne sheets (about 6-7 sheets)
 1 large courgette, grated or 2 cups cooked spinach, water squeezed out, chopped
 1 1/4 cups reduced-fat fresh ricotta
 1 tablespoon trim milk
 1/4 cup grated mozzarella cheese
 1 tablespoon grated parmesan cheese 

Directions

1 Preheat oven to 180°C. Spray a 24x24x6cm baking dish with oil. Set aside. Spray a frying pan with oil and cook mushrooms over a medium heat for 8 minutes.

 2 Spread half the tomatoes over base of baking dish. Cover with a layer of lasagne sheets, trimming if necessary. Top with half the mushrooms, half the courgette (or spinach), half the remaining tomatoes and 2 tablespoons ricotta. Cover with another layer of pasta. Top with remaining mushrooms, courgette (or spinach) and tomatoes. Sprinkle with another 2 tablespoons ricotta and top with a final layer of pasta.

3 Whisk remaining ricotta and milk until smooth. Spread over pasta. Sprinkle cheeses over top. Bake for 40 minutes until golden. Serve.


Energy: 
920kJ
Calories: 
220cal
Protein: 
14g
Fat: 
5g
- saturated: 
3g
Carbohydrates: 
30g
- sugars: 
7g
Dietary Fibre: 
4g
Sodium: 
240mg
Calcium: 
200mg
Iron: 
3mg


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