1. Pre-heat oven to 180°C.
  2. Spray an oven proof pan with oil, heat. Add onion and ham. Cook for 2 to 3 minutes or until onion has softened.
  3. Add diced zucchini, capsicum and mushrooms. Cook, stirring, for 5 minutes or until vegetables are tender.
  4. Add sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Transfer to a bowl. Wipe pan clean.
  5. Spray pan with oil. Arrange one layer of lasagna sheets over base of pan. Top with one-third tomato mixture and one third ricotta. Repeat layers twice. Sprinkle with tasty cheese.
  6. Cook in the oven for 30-35 minutes until ready.

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