2. Add the olive oil to a pan and heat. Then add the onion, cooking it for 3 mnutes on medium heat.
3. Add the garlic, cooking for another 1 minute.
4. Add the courgettes, sweet potatoes, mushrooms, tomatoes and tomato purée. Allow the mixture to boil then reduce the heat and let it simmer for 5 minutes.
5. Add the sugar and the salt and pepper to flavour the vegetables.
6. Grease the base of a lasagna dish with olive oil. Cut the lasagne sheets to fit the dish, before using a few to make the bottom layer.
7. Add a thin layer of sauce before continuing to build up the lasagna: a layer of lasagna sheets followed by a layer of sauce. USe the ricotta cheese to fill one layer in the middle of the lasagna.
8. Sprinkle the top with Parmesan cheese. Then bake for 30 minutes.
9. Let the lasagna cool for 5 mninues before serving it in square portions.
NUTRITIONAL INFORMATION: 421 Calories, 53g of carbohydrates, 23g of proteins, 13g of fat, calcium, vitamin C
Comments Add your comment
Parmesan is not suitable for vegetarians. Vegetarian hard cheeses are available.
by LMS on Wed May 18 2011 reply to this comment
I have made this before using cottage cheese and it wasn't as dry. it does impress vegetarian friends too.
by deepurple on Fri Jul 24 2009 reply to this comment
I have made this before using cottage cheese and it wasn't as dry.
by deepurple on Fri Jul 24 2009 reply to this comment
followed the recipe, not sure what happened but did not turn out as i expected im afraid, quite dry.
by rolo paula on Thu Apr 23 2009 reply to this comment