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I love this - those not interested in going dairy-free like me enjoy this with regular ricotta as well.
This has been a hit with the family in both the dairy free and regular dairy versions.
Tools:
2.75 quart/11 cup glass casserole dish (9.5″ x 7.5″)
Mandoline slicer (optional, you can slice veggies thin, but not mandoline thin, with a good knife)
Blender (for Dairy-Free Ricotta Cheese only)
Ingredients:
One full batch of our Dairy-Free Ricotta Cheese
1 organic sweet potato, baked
2 cups of organic baby spinach, packed
10 stalks of organic asparagus, sliced into 2″ lengths
1/2 organic yellow pepper, sliced paper thin with mandoline
1/2 organic red pepper, sliced paper thin with mandoline
1 9oz. jar of organic tomato sauce (I like a tomato basil or tomato garlic)
5-6 fresh organic basil leaves, sliced thinly (optional)
1 medium-sized organic yellow squash, sliced paper thin (lengthwise) with mandoline
1 medium-sized organic zucchini, sliced paper thin (lengthwise) with mandoline
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