Vegetarian and gluten-free lasagna with sweet potato and zucchini that consists almost entirely of vegetables!
Heat the oven to 200 degrees. Finely chop the onion and garlic and sauté in a pan. Add the diced tomatoes and Italian herbs. Season the tomato sauce with salt and pepper. Let the mixture simmer for about 20 minutes.
Mix the spinach with the egg and some salt and pepper. Layer the zucchini ribbons, tomato sauce, mozzarella, sweet potato in a greased baking dish and add 1 layer of spinach in between. Finish with tomato sauce and mozzarella. Divide some more cheese over this and then put the sweet potato lasagna in the oven for about 35 minutes. Turn on the grill for a few minutes if necessary.
TIP: There is quite a lot of moisture coming out of this oven dish. If you want to limit this, you can grill the zucchini and the sweet potato in advance and pat it off well.
Source: Leukerecepten by leukerecepten-nl.
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