CHEAT’S PORK & MUSH­ROOM LASAGNE

MAKES 4 PREP 35 MINS COOK 35 MINS PER SERVE 3450kj COST $$$

Woman’s Day (Australia) - - Food To Love -

F 1 tbsp olive oil F 200g but­ton mush­rooms,

thinly sliced (see tip) F 500g Ital­ian-style pork

sausages 800g can con­densed tomato soup 350g fresh ri­cotta ½ cup milk 1 cup grated ched­dar 3 sheets fresh lasagne sheets 2 zuc­chi­nis, peeled into rib­bons length­ways mixed salad, to serve

1 Pre­heat oven to hot, 200°C. Lightly grease 4 x 2-cup oven­proof dishes. Place on a large oven tray. 2 In a large fry­ing pan, heat oil on high. Saute mush­rooms 1-2 min­utes un­til be­gin­ning to soften. Squeeze sausage mince from cas­ings and add to pan. Cook 3-4 min­utes, break­ing up lumps with a wooden spoon, un­til browned. Pour in soup and bring to sim­mer. Re­move from heat. 3 In a large bowl, com­bine ri­cotta, milk and half cheese. Sea­son and mix well. 4 Cut lasagne sheets to fit dishes. Spoon half tomato sauce into dishes. Top with a layer of zuc­chini slices and a sheet of pasta. Re­peat sauce, zuc­chini and pasta lay­ers. Spoon ri­cotta mix­ture over. 5 Top with strips of re­main­ing zuc­chini and sprin­kle with re­main­ing cheese. Bake 20-25 min­utes un­til bub­bling and golden brown on top. Serve with salad.

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