Ricotta Zucchini Lasagne

Serves 8
Time 2 hours


100g butter
2 red onions, finely diced
2 bay leaves
4 cloves garlic, finely chopped
½ cup basil leaves
1 400g can chopped tomatoes
2 cups tomato passata
1 packet instant lasagne sheets
1 cup mozzarella, grated
1 cup parmesan, grated
1 cup ricotta
2 tbsp parsley, finely chopped
2 zucchini, sliced thinly lengthways
4 slices mortadella or Polish sausage, thinly sliced
1 cup marinated red capsicum, thinly sliced
½ cup stuffed olives, halved


Preheat the oven to 180°C. Grease a large rectangular baking dish.

In a large pot over medium-high heat, add the butter, onion, garlic, bay leaves, basil leaves, passata and chopped tomatoes. Season with salt and pepper. Cook for 10 minutes until thickened.


Place a few ladlefuls of sauce in the base of the baking dish and spread evenly. Cover with a layer of lasagne sheets and another ladleful of the sauce.


Mix together the mozzarella, parmesan, ricotta and parsley. Spoon some over the lasagne, followed by a later of mortadella, capsicum, olives and zucchini. Sprinkle some basil over the top then repeat the layering process, finishing with the sauce.


Place a sheet of baking paper and a sheet of foil over the lasagne and place in the oven for 1 hour 20 minutes.


Serve with a little extra grated cheese, if desired.