The flavours were amazing yet so different. The sweetness of the carmalised onion complemented the chargrilled zucchini perfectly. In fact I would have never thought of this flavour combination.
There is no thick Bechamel Sauce with this dish either but to be honest it doesn't need it. It has a fresh flavour and is nice and light for either lunch or dinner.
Ham, Zucchini and Caramelised Onion Lasagne
(Recipe adapted from WW 1 Recipe 3 Ways Cookbook)
ProPoints per serve: 8
1 tablespoon olive oil
6 brown onions, thinly slice
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 kilogram small zucchini, thinly sliced lengthways
2 2/3 cups (660ml) tomato pasta sauce
2 tablespoons dried oregano
6 x 47 gram fresh lasange sheets
300 grams shaved ham, fat trimmed and chopped
1 1/2 cups Bega So Extra Light grated Tasty Cheese
4 tablespoons finely grated parmesan cheese
Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan-forced. Lightly spray a large lasagne or baking dish with cooking spray.
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 cooking spray. Cook zucchini in batches for 1 minute each side or until charred and tender. Transfer to a plate.
Spread 2/3 cup pasta sauce over base of prepared dish. Top with 1 layer (2 sheets) of lasagne, cutting sheets to fit. Top with half the zucchini, caramelised onion and ham. Top with 2/3 cup pasta sauce. Sprinkle over 1 tablespoon of oregano. Top with another layer of lasagne sheets. Repeat layer of zucchini, onion, ham, pasta sauce and oregano. Finsh layering with the remaining sheets and sauce. Sprinkle with combined cheeses.
Bake for 30 - 35 minutes or until pasta is tender and top is golden.
Serve with a ProPoint free salad.
(Click here for a printable version of this recipe)