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Ricotta and mixed mushroom lasagne

Ricotta and mixed mushroom lasagne

Total Time
1 hr
15 min
45 min
Smoother, thinner ricotta is perfect for making white sauces. The firmer variety works better for desserts, cakes, and frittatas.


Olive oil

1 tbs

Brown onion

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

500 g


1 medium, lightly whisked

Fresh lasagne sheets

3 individual

Light mozzarella cheese

50 g, coarsely grated


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 30 minutes or until heated through and golden brown.


SERVING SUGGESTION: Salad made of mixed salad leaves and grape tomatoes drizzled with balsamic vinegar.