Sweet Potato and Ricotta Lasagna

Recipe by Aunty Dotty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C.
  • To make bechamel, melt butter in a pan over low heat.
  • Stir in flour and cook for one minute.
  • Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
  • Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
  • Now heat oil in a large frypan and add onion and garlic.
  • Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
  • Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
  • 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! ).
  • Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
  • Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
  • Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
  • Bake for 45 minutes or until nicely golden and tender.
  • Serve with a big crunchy salad!
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