Lasagne slice with sweet potato and cannellini beans.

One tray recipeLunchDinnerYummy for Kids!Great for entertaining!VegetarianGluten-freeSugar-freeNut-free
Written By Amanda Cordony

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

Ingredients.

  • 250g sweet potato, peeled, sliced 2mm lengthways

  • 250g white potatoes, sliced 2mm

  • 300g fior di latte mozzarella, thinly sliced rounds. Can use shredded mozzarella

  • 400g tin cannellini beans, rinsed, roughly chopped

  • 1 large lemon, zest

  • salt to taste

Serve with:

  • lemon wedges

  • basil pesto

Method.

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

2. Lay 1/3 of the sweet potato on the base of the baking dish. Followed by 1/3 of the white potatoes. Add 1/3 of cannellini beans, 4 slices of fior di latte, 1/3 of the lemon zest and a small pinch of salt.


3. Repeat step 2, twice. For the last layer of cannellini beans and fior di latte, swap them around so the beans are sitting on top. These will crisp up at the end of the bake.

4. Cover with parchment paper and foil. Bake for 45 minutes.

5. Carefully remove parchment and foil. Bake for another 10 minutes. Let the dish rest for 15 minutes. Slice and serve with basil pesto and lemon.

Enjoy! Amanda x


Amanda Cordony https://www.thecordonykitchen.com
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