Sweet Potato and Ricotta Lasagna

Name: Sweet Potato and Ricotta Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 250 g lasagna sheets; 300 g ricotta cheese; 1 cup parmesan cheese, shredded; 60 g butter; 1/4 cup flour; 1/4 teaspoon nutmeg; 2 bay leaves; 2 1/2 cups milk; 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

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Recipe by Aunty Dotty

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!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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!