Sweet Potato, Eggplant and Zucchini ‘Lasagne’

May 6, 2020


3 large sweet potato, thinly sliced into rounds

3 large zucchini, thinly sliced into rounds

4 cloves garlic, finely sliced

1 tbsp dried oregano

4 tbsp olive oil

1 onion, finely sliced

2 x 400g tin chopped tomato

1 cup grated parmesan cheese


1Preheat an oven to 180°C.

2In a large bowl, toss the sliced sweet potato, zucchini, garlic oregano, 3 tbsp of the olive oil and onion. Season well with salt and pepper.

3Pour 1 tin of the tomato into a 7cm deep baking dish and spread across the bottom.

4Make layers of the sweet potato, zucchini, onion, parmesan and then some tomato, repeating the layers once more and finishing with sweet potato on top.

5Drizzle with the last 1 tbsp olive oil and season with a little more salt and pepper.

6Press a piece of baking paper on the top and bake for 1 hour. Remove the baking paper and return to the oven for 20 minutes. You may need to drizzle with a little more olive oil.

7Insert a knife to test if the ‘lasagne is ready, it should go in without any resistance. Once ready, serve with a simple salad and top with extra parmesan cheese.