Flour Free Vegetable Lasagna

Instructions

1. Preheat oven 180 °C, standard baking and grease a 33x22x5cm baking dish with oil.
2. Make the pasta sauce: Heat the sunflower oil in a large pan over medium heat. Add onion, garlic, salt and pepper and dried herbs. Cook, stirring frequently for 2-3 minutes or until softened. Add tomatoes and mix well. Reduce heat to low and simmer, stirring occasionally for 15 minutes or until slightly thickened. Remove from heat and set aside.
3. Make the mushroom, spinach and Ricotta mixture: Heat oil in a large frying pan and add the mushrooms, onion, garlic, dried herbs and season well with salt and pepper. Cook, stirring frequently for 10 minutes or until mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and spinach and heat through for a further 2-3 minutes. Remove from heat and cool. In a bowl mix the Ricotta cheese,1 and a 1/2 cups of the Mozzarella and half the Parmesan cheese. Season with salt and pepper and combine. Add cooled mushroom spinach mixture and mix through evenly.
4. Spiralize the sweet potato using a spiralized with the spaghetti attachment or use a vegetable peeler to make jellies.
5. To assemble, spoon 1/3 of the tomato sauce into the base of the prepared baking dish. Layer half of the spiralized sweet potato and dollop with half of the Ricotta and mushroom mixture on top. Spoon over the next third of tomato sauce, followed by the remaining sweet potato and the rest of the Ricotta mixture. Finally spoon the last of the pasta sauce and scatter over cheeses. Cover with foil and bake for 45 minutes.
6. Remove foil and cook a further 20-30 minutes or until sweet potatoes are tender. Allow to rest for 10 minutes before serving.

• Servings : 8-10
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Freezer-friendly, Pizza, Pasta, Spagetty, Quiches, Spiralized cooking, Vegetables and site dishes
• Ingredient : Balsamic vinegar, Can tomatoes, Frozen spinach, Garlic, Ground black pepper, Italian herbs, Mozzarella cheese, Mushrooms, Onion, Parmesan cheese, Pepper, Ricotta cheese, Salt, Spinach, Sunflower oil, Sweet potatoes