Fast Lasagna with Fresh Herbs

Stolen from May 2005 Fitness, page 145

"This ingenious lasagne is simple to whip together, even for one person. The super-quick tomato and mushroom sauce is also delicious as a topping for meat loaf."

1 package of mushrooms, sliced (about 3 cups)
2.5 T chopped fresh oregano
2.5 t olive oil
2 cans (14.5 ounces each) diced tomatoes
3 garlic cloves, minced
1.5 cups part-skim ricotta cheese
9 lasagne noodles, split into squared and cooked according to package directions
1/2 cup chopped fresh basil
6 T grated pecorino romano cheese (parmesan would work)

In a large nonstick skilled over medium-high heat, sauté mushrooms and oregano in hot oil, stirring occasionally, until tender. Meanwhile, in a food processor or blender, purée tomatoes until almost smooth. Add to mushrooms with garlic; simmer, covered, 10 minutes, stirring occasionally.

Season with salt and pepper. IN a food processor or blender, purée ricotta 2 minutes, or until smooth and glossy. Using 1/2 cup of sauce per person, spread a bit of sauce in the bottom of a pasta bowl. Top wiht a pasta square and cover with a bit more sauce. Repeat twice. Add a dollop of whipped ricotta to the stack and sprinkle with basil and pecorino romano. repeat to make 6 more portions.

Nutritional Info: 285 calories, 16 g protein, 36 g carbs, 9 g fat, 2 g fibre

MBR's mods: This seriously needs some veggies - how about adding a layer of finely chopped, sautéed veggies (carrot, zucchini, broccoli) or some beans - like kidney beans to give it a bit more oomph.