Monday, September 21, 2015

Ricotta, Mixed Mushroom and Zucchini Lasagne

As Garfield once said "Once again I'm saved by the miracle of... lasagne!"
I have to agree... one of my favourite pastas to experiment with is Lasagne sheets.  We have tried making so many different lasagnes and they have all been yum!  To be honest I just think it's all about the layers.  Layers and layers of fillings, sauces, flavours.....
This one, a vegetarian delight, is very simple to make.  Not as many ingredients in this one as I have used in others, but I was really happy with the outcome. 

To be honest, being a meat lover, I was a little worried about this dish while I was assembling.  Putting in it in the oven I prayed that all of us would enjoy dinner or it would be frozen meals of our own choice.  Surprisingly... it was nice.  The flavours of the mushrooms and the zucchini noticeable throughout each layer, with the slight hint of chilli and herbs.

Very enjoyable and such a nice change to the normal meaty lasagne.

Ricotta, Mixed Mushroom and Zucchini Lasagne
(recipe adapted from WW Program Cookbook 2015)
Serves: 8
ProPoints per serve: 9
cooking spray
2 tablespoon olive oil
2 brown onion, finely chopped
2 garlic clove, crushed
400 grams button mushrooms, thinly sliced
400 grams Swiss brown mushrooms, thinly sliced
2 x 400 gram can diced tomatoes
1 - 2 teaspoons crushed chilli flakes
freshly ground black pepper
4 large zucchini, coarsely grated
1 kilogram reduced fat fresh ricotta cheese
2 egg, lightly whisked
1 tablespoon dried oregano
6 lasagne sheets
1 cup grated reduced fat tasty cheese

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large ovenproof dish with oil.

Heat oil in a large non stick frying pan over medium-high heat. Cook onion and garlic, stirring for 5 minutes or until softened.  Remove half the onion mixture and set aside.  Add combined mushrooms to the pan and cook, stirring, for 5 minutes or untl tender.

Add tomatoes and chilli flakes and bring to the boil.  Cook, stirring, for 5 minutes or until sauce has thickened.  Season with salt and pepper.

Squeeze excess liquid from zucchini.  Combine zucchini, ricotta, reserved onion mixture, eggs and oregano in a medium bowl.  Season with salt and pepper.

Spoon one third of the mushroom mixture over based of prepared dish.  Top with 1 lasagne sheet.  Spread with one third of the ricotta mxture.  Continue layering with remaining mushroom mixture, lasagne sheets and ricotta mixture.

Sprinkle with cheese and bake for 30 minutes or until golden brown and heated through. 

(click here for a printable version of this recipe)

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