- 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
| - 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
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