Ingredients
- 250 g (8½oz) packet instant lasagne sheets
- 1 1/4 cups (31 1/2 g/9 3/4 oz) ready-made pasta sauce
- 2 tablespoons oil
- 2 cloves garlic, crushed 1/2 spring onions, sliced
- 500 g (1 lb) button mushrooms
- 2 tablespoons chopped fresh basil leaves
- 250 g (8 oz) ricotta cheese, crumbled
- 1/2 cup (50 g/1 2/3 oz) freshly grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 155 g (5 oz) rocket
- 1/2 cup (60 g/2 oz) grated Cheddar cheese
- 1/2 cup (75 g/2 1/2 oz) grated mozzarella cheese
Method
1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Divide the lasagne sheets into three equal portions. Spread 3 tablespoons of the pasta sauce into the base of a large, rectangular ovenproof dish; top with a layer of lasagne sheets.
2. Heat the oil in a frying pan, add the garlic and spring onions and cook for 3 minutes. Add the mushrooms and cook for another 5 minutes. Remove from the heat and stir in the basil.
3. Spread half of the mushroom mixture in a layer on the pasta sheets, then top with half of the ricotta cheese. Sprinkle with half of the Parmesan cheese, nutmeg and rocket. Layer the second portion of lasagne sheets on top, then half of the remaining pasta sauce.
4. Repeat the top layer with the remaining ingredients, finishing with pasta sauce. Scatter the Cheddar and Mozzarella cheeses over the top and bake for 40-50 minutes until the lasagne is tender and the topping is golden.
