This recipe first appeared in Woman’s Day.
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Ingredients
Method
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. Sauté mushrooms for 1-2 minutes until beginning to soften. Squeeze sausage mince from casings and add to pan. Cook for 3-4 minutes, breaking up lumps with a wooden spoon, until browned. Pour in soup and bring to a simmer. Remove from heat.
3.In a large bowl, combine ricotta, milk and half the cheese. Season and mix well.
4.Cut lasagne sheets to fit dishes. Spoon half the tomato sauce into dishes. Top with a layer of courgette slices and a sheet of pasta. Repeat sauce, courgette and pasta layers. Spoon ricotta mixture over.
5.Top with strips of remaining courgette and sprinkle with remaining cheese. Bake for 20-25 minutes until bubbling and golden brown on top. Serve with salad.