Melanie Marino is an accredited practicing dietitian based in Melbourne, Australia. 


Preparation time: 25 minutes

Cooking time: 30 minutes

Serves: 4-6


1 onion, finely chopped

2 teaspoons minced garlic

2 zucchini (courgette), grated

400 g sweet potato (kumera), grated

150 g button mushrooms, chopped

825 g can chopped tomatoes

3 tablespoons tomato paste

2 teaspoons sugarsalt and 

Freshly ground black pepper or mixed herbs, to taste

Spray canola or olive oil

375 g fresh lasagne sheets

500 g low-fat ricotta cheese

1/2 cup grated parmesan cheese


Preheat the oven to moderate (180°C or 350°F).  Spray a large pan with oil and heat.  Add the onion and cook over medium heat for 3 minutes or until soft. Add the garlic and cook for 1 minute more.  Add the zucchini (courgette), sweet potato (kumera), mushrooms, tomatoes and tomato paste.  Bring to the boil, then reduce heat and simmer for 5 minutes.  Stir in the sugar, and season to taste.  Spray the base of a large lasagne dish lightly with oil.  Cut the lasagne sheets to size and arrange a layer of sheets over the base of the dish.  Top with a thin layer of sauce, then continue layering pasta and sauce, making one of the layers with the low-fat ricotta.  Finish with a thin layer of sauce on top, sprinkle with parmesan and bake for 30 minutes.  Stand for 5 minutes before cutting into squares to serve.