Sweet Potato And Ricotta Lasagna Recette

This delicious Sweet Potato and Ricotta Lasagna offers a healthier, lower-GI alternative to traditional pumpkin lasagna. We've swapped pumpkin for sweet potato, creating a hearty and satisfying meal perfect for a weeknight dinner or a special occasion. Customize the vegetable mix to your liking – feel free to experiment with your favorite veggies! This recipe is incredibly filling and freezes well (let us know your freezing tips!). Get ready to impress your family and friends with this flavorful and surprisingly easy-to-make lasagna.

Préparation 30 min

Cuisson 75 min

Calories 974.5 kcal

Protéines 80g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Mushroom Recipes European Italian American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Sweet Potato And Ricotta Lasagna ?

Sweet Potato And Ricotta Lasagna prend environ 105 minutes du début à la fin — environ 30 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Sweet Potato And Ricotta Lasagna ?

Sweet Potato And Ricotta Lasagna contient environ 974.5 calories par portion, avec environ 80 g de protéines, 36 g de glucides et 66 g de lipides.

De quels ingrédients ai-je besoin pour Sweet Potato And Ricotta Lasagna ?

Les principaux ingrédients de Sweet Potato And Ricotta Lasagna sont Lasagna Sheets, Ricotta Cheese, Parmesan Cheese, Butter, Flour, Nutmeg. Consultez la liste complète avec les quantités ci-dessus.