 |
| Mushroom, Ricotta and Zucchini Lasagne |
Ingredients
2 tablespons of olive oil
1 onion, finely chopped
3 cloves minced garlic
500 grams of fresh mushrooms (53.3 ounces)
Tomato pasta sauce with Italian Herbs 700g
3 zucchinis, sliced thinly
500g tasty cheese, shredded
375g ricotta cheese
Method
Preheat the oven to 190°C (170°C fan-forced) (374°F)
1. In a large frypan, heat the oil over medium high heat. Add the onions and cook until soft.
2. Add the garlic and cook for a minute. Add the mushrooms and cook until soft.
3. Add pasta sauce and cook with moderate heat for 10 to 15 minutes. Set aside.
4, Layer the zucchini slices, cheese, mushroom sauce and the ricotta cheese. Repeat until you have 3 layers. Top with remaining cheese.
Bake for about 40 to 50 minutes, or until bubbling on top. Cool for about 10 minutes before serving.
Recipe Stars
Mushrooms contain antioxidants and other nutrients that may contribute to heart health and protect the body from cancer.
Eating tomatoes has been linked to a reduced risk of heart disease, improved blood sugar control and a lower risk of some cancers.Thought of The Day