in Recipes

Sweet potato and zucchini lasagna

updated

Spread the love

Ingredients for 4 servings:

  • 3 sweet potatoes
  • 2 zucchinis
  • 1 large onion(s), diced
  • 2 clove(s) garlic, chopped
  • 1 pack of tomatoes, pureed, approx. 500 g
  • 175 g cream cheese
  • 200 g crème fraîche
  • 1 pack of lasagna sheets
  • 300 g feta cheese
  • n. B. cress for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Cut the sweet potatoes into approximately 1 cm thick slices, then slice the two zucchini in the same way. Sauté a large onion and two garlic cloves. Add the passata, a packet of cream cheese, and a cup of crème fraîche and simmer briefly. Place the lasagna sheets in a baking dish, spread with sauce, arrange the vegetables on top, and sprinkle with some crumbled feta. Repeat this process two more times. Place the lasagna in the oven at 180°C (top/bottom heat) for about 35 minutes and sprinkle with fresh cress before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Savoy cabbage with cabbage sausage and smoked

Pumpkin and chickpea curry