SWEET POTATO AND RICOTTA LASAGNA

Sweet Potato and Ricotta Lasagna image

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!

Provided by Aunty Dotty

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

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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

Steps:

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!

Nutrition Facts : Calories 974.5, Fat 43.4, SaturatedFat 23.1, Cholesterol 113.7, Sodium 977.2, Carbohydrate 110.8, Fiber 12, Sugar 19.8, Protein 40.1

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