Zutaten für Sweet Potato And Ricotta Lasagna
- 500g pack of lasagna sheets
- Ricotta Cheese
- Parmesan Cheese
- 50g butter
- 50g flour
- 1/4 tsp nutmeg
- 2 bay leaves
- 1L milk
- Olive Oil
- Garlic Cloves
- Brown Onion
- Sweet Potatoes
- 2 medium zucchini, chopped
- Button Mushrooms
- Oregano Leaves
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
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Zubereitung von Sweet Potato And Ricotta Lasagna
- Preheat oven to 180°C (350°F).
- Make the béchamel: Melt 50g butter in a pan over low heat. Stir in 50g flour and cook for 1 minute.
- Remove from heat. Add 2 bay leaves, 1/4 tsp nutmeg, and gradually whisk in 1L milk until smooth.
- Return to low heat and whisk constantly for 5 minutes, until thickened. Season with salt and pepper to taste. Remove bay leaves.
- Heat 2 tbsp olive oil in a large frying pan. Add 1 chopped onion and 2 minced garlic cloves. Cook for 2 minutes.
- Add 500g cubed sweet potato and cook for 3 minutes.
- Stir in 250g sliced mushrooms, 1 tsp dried oregano, and 2 medium zucchini, chopped. Cook for 5 minutes, until vegetables soften slightly.
- Remove from heat. Stir in 400g canned chopped tomatoes and 2 tbsp tomato paste.
- Assemble the lasagna: Spread half the vegetable mixture in a large, shallow oven-safe dish.
- Layer with 1/3 of a 500g pack of lasagna sheets. Spread half of 500g ricotta cheese and 1/4 of 100g grated Parmesan cheese over the vegetables.
- Repeat layers: Add another 1/3 of the lasagna sheets, remaining vegetable mixture, and another 1/4 of the Parmesan cheese.
- Top with remaining lasagna sheets, béchamel sauce, and remaining Parmesan cheese. Ensure the top is completely covered.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving with a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
79g
Fat
115g
Carbs
36g
