Zucchini and Sweet Potato Lasagne

Zucchini and Sweet Potato Lasagne Recipe
Recipe by: Perfect Italiano
Average: 3.7 (126 votes)
464 Collected
Prep:  20 minutes
Cook:  45 minutes
Serves:  6
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.

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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

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