This vegetarian lasagne recipe with zucchini and sweet potato an easy meat-free alternative for family meals. A golden cheese melt on top makes for comforting winter dinner.
Ingredients
3 zucchini, sliced lengthways
2 sweet potato, peeled and sliced lengthways
300g tomato passata sauce
225g Perfect Italiano Perfect Bakes
250g Perfect Italiano Smooth & Creamy Ricotta
1/2 bunch fresh basil
Salt & pepper
Method
Preheat oven to 170°C
Quickly grill the zucchini and sweet potato slices on each side until lightly coloured
Ladle 1/3 of the passata sauce into base of baking dish, top with a sprinkle of Perfect Bakes, then layer the sliced zucchini down until base is completely covered. Lightly spread Ricotta over the zucchini, then lay down the sweet potato, sprinkle with salt and pepper then repeat the process 2 more times. Finish with remaining ricotta and cheese
Cover baking dish with foil and place in oven for 20 minutes, remove foil and continue cooking for another 15-20 minutes until golden
Remove from oven and top with torn basil leaves. Allow lasagne to sit for 5 minutes before serving
