Yet is retains the depth of flavour and character of the traditional lasagne recipe, but which is also vegetarian in nature.
Cheat's LasagneServes: 4
This is a quick and simple adaptation of a lasagne, intended to be cooked in less than 50 minutes.
Ingredients:500g (1 lb) ricotta cheese
150ml (3/5 cup) milk
75g (3 oz) freshly-grated Parmesan cheese
freshly-ground black pepper, to taste
1 tsp freshly-grated nutmeg
500ml (2 cups) passata (sieved tomatoes) with herbs
8 lasagne sheets (the ready to use kind)
3 courgettes (zucchini), sliced
125g mushrooms, sliced
2 leeks, sliced into rings
3 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
150g mozzarella cheese, thinly sliced
2 tbsp freshly-grated Parmesan cheese, for topping
Method:In a bowl, combine the ricotta cheese, milk, Parmesan cheese, black pepper and nutmeg.
Take a large lasagne dish and spoon 5 tbsp of the passata into the base. Arrange half the lasagne sheets over the top. Spoon half the cheese mixture over the top of the pasta and sit the vegetables on top. Add the remaining passata, followed by the herbs and mozzarella cheese. Add a second layer of pasta then top with the remaining ricotta mix.
Scatter over the 2 tbsp Parmesan cheese and cover with a sheet of kitchen foil. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for 30 minutes. Remove the foil, reduce the oven temperature to 190ºC (380ºF) and bake for 5 minutes more to brown the top.
Serve hot, with a crisp green salad.