Fresh-Layered Vegetable Lasagne
- 1 sweet potato, sliced
- 500g ricotta cheese
- 1/2 sour cream
- 2 cups grated tasty cheese
- 2 zucchinis, grated
- 1 red capsicum, sliced
- 1 cup sliced mushrooms
- lasagne sheets
- Thick, chunky tomato sauce
Preheat oven 180 degrees.
In a five-cup capacity microwave/oven proof dish, cover the bottom with lasagne sheets.
Layer 5 centimetres of grated zucchini (liquid squeezed out).
Layer lasagne sheets.
Mix ricotta cheese, sour cream and 1 cup of cheese in a separate bowl. Layer half of this mixture with a layer of sweet potato.
Add a further lasagne sheet, then tomato sauce, followed by a layer of the capsicum.
Add lasagne sheets, cheese mixture and mushrooms.
Top with the remaining cheese.
Bake for 45 minutes or until golden and pasta tender.