Zucchini Sweet Potato & Ricotta Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
• STEP 3.Add the tomato sauce, dried basil, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
• STEP 4.In a separate bowl, combine ricotta cheese, egg, and grated Parmesan cheese.
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer zucchini slices, sweet potato slices, ricotta mixture, and tomato sauce. Repeat the layers until all ingredients are used.
• STEP 6.Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• STEP 7.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• Make sure to slice the zucchini and sweet potato thinly for even cooking.
• You can use a mandoline slicer to achieve thin and uniform slices.
• Feel free to add other vegetables like spinach or mushrooms to the layers for extra flavor and nutrition.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or oven before serving.

Storage and Serving

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or oven before serving.
• Serve the lasagna hot, garnished with fresh basil leaves for added freshness and flavor.