Prep:  20 minutes
Cook:  45 minutes
Serves:  6
Average: 4 (16 votes)
Recipe by: Perfect Italiano
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Zucchini and Sweet Potato Lasagne
  1. Preheat oven to 170°C
  2. Quickly grill the zucchini and sweet potato slices on each side until lightly coloured
  3. 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
  4. Cover baking dish with foil and place in oven for 20 minutes, remove foil and continue cooking for another 15-20 minutes until golden
  5. Remove from oven and top with torn basil leaves. Allow lasagne to sit for 5 minutes before serving
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Sweet potato lasagne
Teghan Roberts
1 year 6 months ago
Hopefully it tastes nice