INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 large sweet potato, cut in slices ½ cm thick
  • 3 small zucchini, sliced lengthways, ½ cm thick
  • 2 x 500g jars good-quality pasta sauce (or make your own)
  • 1 pack of lasagne sheets (use regular, gluten-free, or spelt)
  • 3 cups ricotta cheese
  • Mozzarella cheese.
  • Red chili (pepper) flakes (optional)
  • Salt, pepper

 

INSTRUCTIONS:

  1. Preheat the oven to 200℃ (180 for fan-forced).
  2. Toss the sweet potato slices in a little olive oil and salt, pepper. Lay evenly in a single layer on a large baking tray. Cook for 10-15 minutes, or until just tender. Set aside.
  3. Meanwhile, do the same with the zucchini, cook for 10 minutes, until just tender. Set aside.
  4. Grease the bottom of a large lasagne dish with a little olive oil and 2 tablespoons of the pasta sauce. Add one layer of lasagne sheets. Top with ⅓ of the pasta sauce. Add another layer of lasagne sheets. Spread with ⅓ of ricotta cheese. Layer over sweet potato slices. Add ⅓ of pasta sauce, add a layer of lasagne sheets, spread with ⅓ ricotta cheese. Layer over zucchini slices. Add the last ⅓ of pasta sauce, add another layer of lasagne sheets, spread with the final layer of ricotta cheese. Top with slices of mozzarella cheese. Sprinkle with red chili (pepper) flakes.
  5. Cover tightly with foil (you can add unbleached baking paper between the foil and the food). Cook for 30 minutes. Remove the foil, cook for another 20-25 minutes, or until golden brown and bubbling. Let cool for about 15 minutes before serving.

 

NOTES:

The great thing about this lasagne is that you won’t spend hours in the kitchen cooking various components before assembling. The only pre-cooking is some roast veggies, which you can batch cook in advance and use in other meals, such as wraps or sandwiches. Feel free to swap out with any of your favorite vegetables. You can also increase the veggies by adding some spinach to the ricotta. Frozen and thawed chopped spinach is great for this.

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