CHEAT’S PORK & MUSHROOM LASAGNE

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

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.