Vegetable, ricotta and spinach lasagne | Recipe Cart | Recipe Cart

Ingredients

• Olive oil, to grease
• 1 250g pkt large instant lasagne sheets (San Remo brand)
• 1 250g pkt frozen chopped spinach, thawed, undrained
• 1 large (about 350g) orange sweet potato (kumara), peeled, thinly sliced
• 150g low-fat ricotta
• 90g grated light mozzarella
• 2 tbsp chopped fresh oregano
• 1 tbsp fresh oregano leaves, extra
• Crisp lettuce salad, to serve
• 80ml (1/3 cup) water
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 2 400g cans Italian diced tomatoes
• 1 large celery stick, finely diced
• 2 tbsp tomato paste
• 1 tsp sugar
• 200g button mushrooms, thinly sliced
• 1/4 cup roughly chopped fresh continental parsley
• Salt & freshly ground black pepper