Sweet Potato And Ricotta Lasagna

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!