Got this recipe from "Recipe" Magazine :)
All you need:
400gr fresh reduced fat ricotta
1/2 cup chopped flat leaf parsley
1/2 cup chopped basil
50gr baby spinach leaves, coarsley shredded
1/2 cup grated parmesan
2 bunches asparagus, cut into 3cm lengths
3 zuchini, sliced
9 dried lasagne sheets
1 vegetables stock
1 cup grated mozzarella cheese
How to make:
1. Preheat oven 180C. Place ricotta, parsley, basil, spinach and parmesan in a bowl, stir to combine, season.
2. Blanch asparagus and zuchinni on a saucepan of boiling water until bright green and crisp. Drain well.
3. Spread a third of ricotta mixture over base of prepared dish. Top with a layer of lasagne sheets and half the vegetables. Repeat layering with lasagne, ricotta and remaining vegetables. Finish with a layer of lasagne sheets and remaining ricotta mixture. Dissolve crumbled stock cube in 1/2 cup boiling water. Pour stock over lasagne. Sprinkle with mozzarella.
4. Cover with foil and bake for 30 minutes. Remove oil. Preheat and oven-grill to high. Place lasagne under grill, cook for 5 minutes or until golden. Serve.
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