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 quarters crossways
• 200g fresh reduced-fat ricotta, crumbled
• 1/2 cup reduced-fat grated tasty cheese
• Small fresh basil leaves and crusty bread, to serve
Method
1. Heat 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.
2. Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base of pan. Top with one-third tomato mixture and onethird ricotta. Repeat layers twice. Sprinkle with tasty cheese. Preheat grill on high.
3. Return 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.
