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.
| PER 100G (RAW) | PER PERSON | |
| ENERGY | 465.7kj | 1883.1kj |
| PROTEIN | 4g | 14.8g |
| FAT TOTAL | 5.7g | 24.3g |
| - SATURATED | 1.6g | 7.0g |
| CARBS | 9.5g | 36.9g |
| - SUGARS | 4. | 18.7g |
| SODIUM | 227mg | 1076.3mg |
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.
