Sweet Potato and Ricotta Lasagna

I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 250  g  lasagna sheets
• 300  g ricotta cheese
• 1  cup parmesan cheese, shredded

• Bechamel Sauce

• 60  g butter
• 1⁄4 cup flour
• 1⁄4 teaspoon nutmeg
• 2  bay leaves
• 2 1⁄2 cups milk

• Vegetable Sauce

• 2  tablespoons olive oil
• 2  garlic cloves, crushed
• 1  brown onion, chopped
• 500  g sweet potatoes, sliced thickly
• 2  zucchini, sliced thickly
• 200  g button mushrooms or 200  g  swiss brown mushrooms, roughly chopped
• 2  tablespoons  fresh oregano leaves
• 800  g tomatoes, canned and diced
• 140  g tomato paste

Directions

1. Preheat oven to 180°C.
2. To make bechamel, melt butter in a pan over low heat.
3. Stir in flour and cook for one minute.
4. Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
5. Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
6. Now heat oil in a large frypan and add onion and garlic.
7. Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
8. Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
9. To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
10. Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
11. Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
12. Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
13. Bake for 45 minutes or until nicely golden and tender.
14. Serve with a big crunchy salad!