Ingredients

• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 2 zucchini (courgette), grated
• 400 g sweet potato (kumera), grated
• 150 g button mushrooms, chopped
• 825 g can chopped tomatoes
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• salt and freshly ground black pepper or mixed herbs, to taste
• spray canola or olive oil
• 375 g fresh lasagne sheets
• 500 g low-fat ricotta cheese
• 1/2 cup grated Parmesan cheese

Method

1. Preheat the oven to moderate (180°C or 350°F).
2. Spray a large pan with oil and heat.
3. Add the onion and cook over medium heat for 3 minutes or until soft.
4. Add the garlic and cook for 1 minute more.
5. Add the zucchini (courgette), sweet potato (kumera), mushrooms, tomatoes and tomato paste.
6. Bring to the boil, then reduce heat and simmer for 5 minutes.
7. Stir in the sugar, and season to taste.
8. Spray the base of a large lasagne dish lightly with oil.
9. Cut the lasagne sheets to size and arrange a layer of sheets over the base of the dish.
10. Top with a thin layer of sauce, then continue layering pasta and sauce, making one of the layers with the low-fat ricotta.
11. Finish with a thin layer of sauce on top, sprinkle with parmesan and bake for 30 minutes.
12. Stand for 5 minutes before cutting into squares to serve.