Sweet Potato and Ricotta Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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! 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 |
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!
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