Veggie Lasagne (serves 6. Have 1 serve and save rest for other dinner or lunch substitutes) (v) – Fi

Ingredients

• oil for cooking
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 zucchini, grated
• 400g sweet potato, grated
• 150g button mushrooms, chopped, sliced
• 800g can chopped tomatoes
• ¼ cup tomato paste
• salt and freshly ground black pepper or mixed herbs, to taste
• 375g fresh lasagne sheets (approx 8 sheets)
• 3 cups low-fat ricotta cheese
• ½ cup grated parmesan cheese