You don't have to be a vegetarian to love this lasagne recipe. This dish combines some layers of delicious veg with ricotta cheese to create a deliciously nutritious dinner.
30 Minutes. Vegetarian. Oh SO good!
2 medium Desiree Potatoes
2 medium Zucchini
1/2 bunch Silverbeet
1/2 cup grated Cheddar cheese
Preheat oven & prepare veg
Preheat oven to 200ºc. Very thinly slice the zucchini, potatoes and tomatoes
into 0.25cm slices. Use a mandolin if you have one. Thinly slice the leek.
Remove and discard stem of silverbeet then finely slice the leaves.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the leek for 2 – 3 minutes then add the silverbeet and season with salt and pepper. Sauté for a further 2 minutes then remove from heat.
Combine ricotta with a drizzle of olive oil, salt and pepper. Lightly oil a baking dish or loaf tin. Place a single layer of potatoes on the bottom, followed by a layer of zucchini. Gently spoon a thin layer of ricotta over. Next, spoon over the sautéd veg and then a single layer of tomato. Repeat once more.
Cover lasagne loosely with foil. Place lasagne in the oven for 15 minutes. Remove from oven and remove foil. Finish with a sprinkle of grated cheese, salt and pepper. Cook for another 15 minutes then remove from oven.
Allow lasagne to cool for 5 minutes before using a spatula to serve.
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