Open Lasagne

Preparation time: 10 Minutes | Cooking time: 30 Minutes | Serves: 2

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  • 3 tbs extra virgin olive oil, plus extra to serve
  • 1 large ripe truss tomato, thickly sliced
  • 2 field mushrooms, thickly sliced
  • 1 small zucchini
  • 1 clove garlic, crushed
  • 1 cup low-salt pasta sauce
  • 1 sprig thyme
  • 200g fresh ricotta
  • 1 packet Slendier Lasagne Style
  • zest of 1 lemon
  • ½ cup flat-leaf parsley leaves
  • 2 tsp freshly grated parmesan


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Arrange the tomato and mushroom slices on the baking tray and drizzle with 1 tablespoon olive oil. Place in the oven to roast until vegetables are tender, about 15 minutes. Remove from oven and set aside on the tray, keeping warm until needed.
  3. Meanwhile, use a vegetable peeler or mandolin to slice the zucchini into thin ribbons.
  4. Heat a large, non-stick frypan over medium–high heat. Add another 1 tablespoon olive oil and the zucchini ribbons and fry, turning gently, until the zucchini is cooked through and golden, about 5 minutes. Once cooked, remove the zucchini from the pan and set aside on paper towel to drain until needed.
  5. Place the frypan back on to the heat, add the remaining olive oil and the garlic and fry very briefly to soften. Add the pasta sauce and thyme, reduce heat and simmer gently, about 3 minutes. Break the ricotta in to small chunks and add to the sauce. Stir gently, taking care not to break up the ricotta. Season to taste. Remove pan from heat, remove thyme stalk, and set aside until needed.
  6. Prepare the Slendier Lasagne Style according to the directions on the packet. Pat dry between layers of paper towel.
  7. To assemble, place a small spoonful of the sauce into the centre of each serving plate, then build as follows. Lay flat 1 or 2 pieces of Slendier Lasagne Style on top of the sauce. Top with 2 slices of roasted tomato and a few slices of roasted mushroom. Lay another piece of lasagne on top. Place 2 ribbons of zucchini on top of the lasagne, then spoon over 2 spoons of the pasta and ricotta sauce. Top with another piece of lasagne. Spoon remaining sauce over the lasagne stack.
  8. Drizzle each dish with ½ tsp olive oil and top with flat-leaf parsley leaves and 1 tsp parmesan.

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