INGREDIENTS
800g sweet potato, peeled, cut into thin rounds
2 teaspoons extra virgin olive oil
600g mushrooms, sliced
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves, plus extra sprigs, to serve
365g (1 1/2 cups) fresh ricotta
1 egg
60ml (1/4 cup) milk
1 tablespoon chopped fresh basil leaves
2 teaspoons finely grated lemon rind
5 large truss tomatoes, sliced
2 large zucchini, peeled into ribbons
120g baby spinach leaves, to serve
METHOD
Step 1
Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place sweet potato on trays. Spray lightly with oil. Roast, swapping the trays halfway through cooking, for 25 minutes or until tender.
Step 2
Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook mushroom, stirring, for 4 minutes or until golden. Add garlic and half the thyme. Cook, stirring, for 1 minute or until aromatic. Set aside to cool. Drain excess liquid from mushrooms.
Step 3
Whisk ricotta, egg, milk, basil, rind and remaining thyme in a bowl until smooth. Season.
Step 4
Lightly spray a 2L (8-cup) baking dish with oil. Layer half the sweet potato in base of prepared dish. Top with half the mushroom mixture. Spread with half the ricotta mixture, then top with half the tomato and half the zucchini (slightly overlapping). Repeat with remaining ingredients, finishing with zucchini.
Step 5
Bake for 25-30 minutes or until golden and bubbling. Set aside for 10 minutes. Sprinkle with extra thyme. Serve with baby spinach.
NUTRITION
1228 kj
ENERGY
10g
FAT TOTAL
4g
SATURATED FAT
10g
FIBRE
15g
PROTEIN
27g
CARBS (TOTAL)
Recipe courtesy of taste.com.au
