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Sweet potato, ricotta and spinach bake

For a gluten-free, vegetarian dish, this is oddly lasagne-like - it's just as satisfying, warm and comforting to eat. First we make a slow cooked, sweet tomato sauce flavoured with rosemary and garlic for our base, then layer it with roasted and caramelised sweet potato and spinach and ricotta. The layers are finished with a velvety puree of white beans, olive oil and lemon zest, sprinkled with Parmesan - ready for you to bake at home.

Great Northern beans, sweet potato, lemon, onions, garlic, spinach, tomatoes, rosemary, basil, thyme, Parmesan, ricotta, olive oil, bicarb soda, salt.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER PERSON
ENERGY465.7kj1883.1kj
PROTEIN4g14.8g
FAT TOTAL5.7g24.3g
- SATURATED1.6g7.0g
CARBS9.5g36.9g
- SUGARS4.18.7g
SODIUM227mg1076.3mg
Small:
Serves two adults as a main course, more as an accompaniment.
Large:
Serves four adults as a main course, more as an accompaniment.
Serve on its own with a leafy green salad and crusty bread, or as an accompaniment to any roast or grilled meats.

DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted keep refrigerated, cook and consume within 48 hours. 

This dish comes uncooked in a foil tray, ready to bake.

S: Remove plastic film and cook in a preheated 180C oven for 30-40 (from defrosted) to 40-50 minutes (from frozen) or until heated through and flecked with gold.

L: Remove plastic film and cook in a preheated 180C oven for 60 (from defrosted) to 70 minutes (from frozen), or until  heated through and flecked with gold.

Cooking instructions are guidelines only. Ovens vary;  please adjust cooking times accordingly and ensure your food is piping hot before serving