Give classic lasagne a makeover with this clever meal idea that is faster to cook and prepare.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 200g sliced leg ham, chopped
- 2 medium zucchini, finely diced
- 1 medium red capsicum, finely diced
- 200g button mushrooms, sliced
- 500g jar tomato and basil pasta sauce
- 3 fresh lasagne sheets, cut into thirds crossways
- 200g fresh reduced-fat ricotta, crumbled
- 1/2 cup reduced-fat grated tasty cheese
- Small fresh basil leaves, to serve
- Crusty bread, to serve
Method
- Step 1Heat half the oil in a 20cm (base), heavy-based frying pan over medium-high heat. Add onion and ham. Cook for 2 to 3 minutes or until onion has softened. Add zucchini, capsicum and mushrooms. Cook, stirring, for 5 minutes or until vegetables are tender. Add sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Transfer to a bowl. Wipe pan clean.
- Step 2Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base of pan. Top with one-third tomato mixture and one-third ricotta. Repeat layers twice. Sprinkle with tasty cheese. Preheat grill on high.
- Step 3Return pan to medium-low heat. Cook, covered, for 12 minutes or until lasagne sheets are tender. Remove lid. Grill for 4 minutes or until cheese is golden. Sprinkle with basil. Serve with crusty bread.
- Low kilojoule
Nutrition
1785 kj
Energy
11.7g
Fat Total
3.7g
Saturated Fat
6.9g
Fibre
23g
Protein
33mg
Cholesterol
1198mg
Sodium
54.1g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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