Ham, zucchini and caramelised onion lasagne
3 medium, thinly sliced
500 g, thinly sliced lengthways
tomato pasta sauce
1⅓ cup(s), (310ml)
fresh lasagne sheets
188 g, (4x47g sheets)
reduced-fat 15% cheddar cheese
150 g, fat trimmed
grated parmesan cheese
2 tbs, finely grated
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof lasagne dish with oil.
- Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until golden. Add sugar and vinegar and cook, stirring, for 3–4 minutes or until sugar has dissolved and onions have caramelised. Transfer to a bowl. Cool.
- Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray zucchini with oil. Cook zucchini, in batches, for 1 minute each side or until charred and tender. Transfer to a plate.
- Spread ⅓ cup (80ml) pasta sauce over base of prepared dish. Top with 1 layer of lasagne, cutting sheets to fit. Top with half each of the zucchini, caramelised onion and ham and ⅓ cup (80ml) pasta sauce. Top with another layer of lasagne, remaining zucchini, onion and ham and ⅓ cup (80ml) pasta sauce. Finish layering with remaining lasagne and pasta sauce and sprinkle with combined cheese. Bake for 30–35 minutes or until pasta is tender and top is golden. Serve.