step by step guide to prepare quick Zucchini, sweet potato & ricotta lasagna

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, sweet potato & ricotta lasagna. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, sweet potato & ricotta lasagna is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, sweet potato & ricotta lasagna is something that I’ve loved my entire life.

Table of Contents

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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