Lasagne slice with sweet potato and cannellini beans.

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Cook time: 55 mins | Prep time: 20 mins | Serves: 4

Ingredients.

• 1 (350 g) sweet potato, peeled, sliced 2 mm thick

• 3-4 (350 g) white potato, peeled, sliced 2 mm thick

• 300 g fior di latte mozzarella, thinly sliced (or shredded)

• 2 teaspoons fine salt

• 1. x 400 g tin cannellini beans, rinsed and roughly chopped

• 1 large lemon, zest

  To serve

• 1 lemon, wedges

• 2 tablespoons basil pesto

• 1 teaspoon dried chilli flakes, optional

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Method.

1. Preheat the oven to 200°C fan (390°F). Grease and line a 23 cm × 14 cm baking dish with parchment paper.

2. Layer ⅓ of the sweet potato over the base, followed by ⅓ of the white potato, ⅓ of the cannellini beans, 4 slices of fior di latte, ⅓ of the lemon zest, and 1/3 salt.

3. Repeat the layering process twice more. For the final layer, place the cannellini beans on top of the fior di latte, then sprinkle with lemon zest, salt, and pepper, this will create a golden, slightly crisp top.

4. Cover with parchment and foil and bake for 45 minutes.

5. Remove the parchment and foil carefully, then bake for an additional 10 minutes. Let the bake rest for 15 minutes before slicing.

6. Serve warm with lemon wedges, basil pesto, and chilli flakes if preferred.

Enjoy! Amanda x