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Ricotta, thyme and sweet potato bake
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Servings
6 servings
Categories
General
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Ingredients
- 4 medium sweet potatoes, scrubbed and cut into 1cm rounds
- sea salt and freshly ground black pepper
- sea salt and freshly ground black pepper
- olive oil
- 4 cloves of garlic, peeled and finely sliced
- a couple of sprigs of fresh rosemary, leaves picked
- 2x400g tins chopped tomatoes
- 2 red onions, peeled and roughly sliced
- a small bunch of fresh thyme
- 2x200g bags of spinach, washed
- 1x200g pot ricotta cheese
- 100g Parmesan or pecorino cheese
- optional: 8 no-cook lasagne sheets
- 1x400g tin butter beans
- grated zest and juice of 1 unwaxed lemon
- 3 tbsp olive oil