Sweet Potato And Ricotta Lasagna Recipe

Name: Sweet Potato And Ricotta Lasagna
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 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

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.

Prep Time 30 mins

Cook Time 75 mins

Calories 974.5 kcal

Protein 80g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.