Vegetable Lasagne |
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Ingredients 1 tsp extra virgin olive oil 1 zucchini sliced 455 ricotta cheese (reduced fat) 1 egg 2 tbsp chopped fresh basil ¼ tsp salt ⅛ tsp ground black pepper 450ml tomato sauce or low sugar pasta sauce 285g frozen chopped spinach, thawed and squeezed dry 30g parmesan cheese, grated 30g reduced-fat mozzarella cheese, grated
Method 1. Preheat the oven to 180°C / gas4. Coat a 32 X 23cm baking dish with cooking spray. 2. Heat the oil in a frying pan over medium heat. Add the zucchini and cook for 5 minutes or until just tender. Remove from the heat and set aside. 3. In a bowl, combine the ricotta, egg, basil and pepper. Set aside a quarter of the tomato sauce. 4. Place 3 sheets of lasagne in the prepared baking dish. Spoon half of the remaining tomato sauce over the lasagne. Top with half of the ricotta mixture, half of the spinach, half of the zucchini and half of the parmesan. 5. Repeat layering with 3 more sheets of lasagne and the remaining ingredients. Cover with the remaining 3 sheets of lasagne. Spoon the reserved sauce over the top and sprinkle with the mozzarella. 6. Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 20minutes, or until hot and bubbling. Leave to stand for 10minutes before serving.
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