1. Preheat oven to 180°C / 350°F.
  2. Heat oil in a large pan. Add onion and cook over medium heat for 3 minutes until soft. Add garlic and cook for 1 minute.
  3. Add zucchini, sweet potato, mushrooms, tomatoes and tomato paste. Bring to boil, then reduce to simmer for 5 minutes.
  4. Stir in sugar and season with salt and pepper. Add desired herbs to taste.
  5. Lightly spray base of large lasagna dish with oil. Cut San Remo lasagna sheets to size and arrange a layer of sheets over base of dish. Top with thin layer of sauce. Continue layering pasta and sauce, making one of the layers with low-fat ricotta as opposed to the sheet.
  6. Finish with thin layer of sauce on top. Sprinkle with parmesan and bake for 30 minutes.
  7. Stand for 5 minutes before cutting into squares.

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