Layered Sweet Potato, Spinach & Ricotta Lasagna with Walnuts

Malzemeler

For the Lasagna

3 large sweet potatoes, sliced lengthwise into thin strips

2 cups (60 g) fresh spinach

1½ cups (300 g) ricotta cheese

1 egg

½ cup (50 g) grated mozzarella or parmesan

2 garlic cloves, minced

1 tbsp (15 ml) olive oil

½ tsp salt

¼ tsp black pepper

For the Topping

½ cup (60 g) walnuts, toasted

full recipe in bio.