Pasta bakes

Chicken, zucchini & ricotta rotolo

Serves 4 Time to make 1 hr 35 mins Cost per serve $5.95

✔diabetes friendly

1 tablespoon extra-virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
150g button mushrooms, sliced
2 x 400g cans diced tomatoes
¼ cup fresh basil leaves, plus
¼ cup chopped basil and extra basil leaves to serve
150g baby spinach leaves
500g chicken breast mince
150g reduced-fat ricotta
100g store-bought roasted red capsicum, not in oil, chopped
4 x 47g fresh lasagne sheets
3 zucchini, peeled into wide ribbons without any seeds
¹/ ³ cup finely grated cheddar

Preheat oven to 200°C. Place oil in a large saucepan and heat over medium heat.