Layered Sweet Potato & Zucchini Lasagna with Ricotta, Walnuts & Maple Honey Drizzle
What You Need
For the vegetable layers
2 medium sweet potatoes (thinly sliced lengthwise)
2 large zucchini (thinly sliced lengthwise)
1 tbsp olive oil
Salt & pepper
For the ricotta layer
250 g ricotta cheese
1 egg
½ cup (50 g) grated parmesan
1 clove garlic (minced)
1 tbsp chopped parsley
Salt & pepper
For the walnut topping
⅓ cup walnuts (roughly chopped and toasted)
For the maple honey drizzle
2 tbsp honey
1 tbsp maple syrup
1 tsp lemon juice
Pinch of salt
Optional
Fresh thyme
Chili flakes
Orange zest
Extra parmesan
How to make it
Preheat oven to 190°C (170°C fan).
Brush the sweet potato and zucchini slices lightly with olive oil and season with salt and pepper.
Roast the slices for 8–10 minutes to remove excess moisture.
In a bowl, combine ricotta, egg, parmesan, garlic, parsley, salt, and pepper.
Lightly grease a baking dish.
Arrange a layer of sweet potato slices in the dish.
Spread a layer of the ricotta mixture over the sweet potatoes.
Add a layer of zucchini slices.
Repeat the layers until all ingredients are used.
Finish with a light sprinkle of parmesan on top if desired.
Cover with foil and bake for 35 minutes.
Remove the foil and bake for another 15 minutes until golden and tender.
Toast the walnuts in a dry skillet for 2–3 minutes until fragrant.
In a small bowl, whisk together honey, maple syrup, lemon juice, and salt.
Let the lasagna rest for 10 minutes before serving.
