Zucchini, sweet potato & ricotta lasagna

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How to make Zucchini, sweet potato & ricotta lasagna

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:40
  • Total Time : 1:10

Ingredients

  • 2 medium (700g) sweet potatoes, peeled, cut lengthways into 1cm-thick slices
  • 1 tablespoon olive oil
  • 4 medium zucchini, trimmed
  • 60g butter
  • 1/3 cup plain flour
  • 2 cups milk
  • 500g ctn smooth ricotta
  • Finely grated zest of 1 lemon
  • 2 cups Coles brand Australian shredded mozzarella
  • 375g Coles brand fresh lasagne sheets
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Lay sweet potato in a single layer on prepared tray. Drizzle with oil. Season. Bake for 20 mins or until tender.
  • Step 2 Meanwhile, use a vegetable peeler to cut the zucchini into ribbons. Place in a heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold water. Drain.
  • Step 3 Melt butter in a saucepan over medium heat. Stir in flour for 1 min. Remove from heat. Whisk in milk and ricotta. Stir over medium heat for 2-3 mins or until thick. Remove from heat. Stir in lemon zest and 1 cup mozzarella until smooth.
  • Step 4 Spread 1/2 cup of sauce over the base of a 1.5L baking dish. Cover with lasagne sheets. Top with a layer of sweet potato, zucchini and 1+1/2 cups of sauce. Continue layering with remaining lasagne sheets, sweet potato, zucchini and another 1+1/2 cups of sauce, finishing with lasagne sheets. Spread over remaining sauce and top with remaining mozzarella. Bake for 15-20 mins or until golden. Serve with salad leaves.

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