Preparation time: 25 minutes
Cooking time: 30 minutes
Serves: 4-6
Ingredients
1 onion, finely chopped
2 teaspoons minced garlic
2 zucchini (courgette), grated
400 g sweet potato (kumera), grated
150 g button mushrooms, chopped
825 g can chopped tomatoes
3 tablespoons tomato paste
2 teaspoons sugarsalt and
Freshly ground black pepper or mixed herbs, to taste
Spray canola or olive oil
375 g fresh lasagne sheets
500 g low-fat ricotta cheese
1/2 cup grated parmesan cheese
Directions
Preheat the oven to moderate (180°C or 350°F). 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 (courgette), sweet potato (kumera), 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 layers with the low-fat ricotta. Finish with a thin layer of sauce on top, sprinkle with parmesan and bake for 30 minutes. Stand for 5 minutes before cutting into squares to serve.