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

(source)