Ricotta and mixed mushroom lasagne
1 medium, finely chopped
1 clove(s), crushed
200 g, (button variety), thinly sliced
Swiss brown mushrooms
200 g, thinly sliced
Canned diced tomatoes
400 g, (1 x 400g can)
2 large, coarsely grated
Reduced-fat ricotta cheese
1 medium, lightly whisked
Fresh lasagne sheets
Reduced-fat mozzarella cheese
50 g, (50g), coarsely grated
- Preheat oven to 180°c. Heat oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. remove half of the onion mixture and set aside. Add the combined mushroom to the frying pan and cook, stirring, for 5 minutes or until tender. Add the tomato and bring to the boil. Cook, stirring, for 5 minutes or until the sauce thickens. Season with salt and pepper.
- Squeeze the excess liquid from the zucchini. Combine the zucchini, ricotta, reserved onion mixture and egg in a medium bowl. Season with salt and pepper.
- Spoon a third of the mushroom mixture over the base of a 8-cup (2-L) ovenproof dish. Top with 1 lasagne sheet. Spread with a third of the ricotta mixture. Continue layering with the remaining mushroom mixture, lasagne sheets and ricotta mixture. Sprinkle with the pizza cheese.
- Bake for 30 minutes or until heated through and golden brown.