Vegetable Lasagna

Ingredients
400g fresh lasagne sheets
2 onions, diced
4 cloves garlic, minced
1cm fresh ginger, minced
1 mild chilli, deseeded and chopped
3 tbsp cold pressed olive oil
3 cups tinned tomatoes
2 tbsp fresh oregano
2 tbsp fresh basil
¼ cup fresh parsley, chopped
1 tsp sea salt
1 tbsp butter
250g fresh mushrooms, sliced
1 can organic kidney beans, drained and rinsed
200g sweet potato, thinly sliced and steamed
so that they are still just firm
150g fresh Mozzarella cheese, grated
½ cup fresh Parmesan cheese
2 cups fresh ricotta cheese

Method
1. Heat the oil and sauté onions, garlic, ginger and chilli for about 2 minutes.
2. Add tomatoes and salt and simmer for 20 minutes and in the last minute add the fresh herbs.
3. Sauté the mushrooms in the melted butter for just a few minutes.
4. Add the mushrooms and the kidneys beans to the tomato mixture. Set aside.
5. Assemble in layers in a shallow baking dish beginning with lasagne sheets then ⅓ sauce, ⅓ ricotta,
⅓ sweet potato, ⅓ Mozzarella and ⅓ Parmesan cheese and continue to finish with parmesan.
6. Bake in 160˚C oven for 20 minutes.
Serves 8 or great for lunch leftovers.