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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Vegetables European Vegetarian Italian Lasagna Dietary One Dish Meal Low Sodium Low Calorie Comfort Food Low In Something Pasta Rice And Grains Taste Mood Savory 4 Hours Or Less

Sweet Potato And Ricotta Lasagna

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!

Steps

Preheat oven to 180c.
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.
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 co.

Ingredients

lasagna sheets, ricotta cheese, parmesan cheese, butter, flour, nutmeg, bay leaves, milk, olive oil, garlic cloves, brown onion, sweet potatoes, zucchini, button mushrooms, oregano leaves, tomatoes, tomato paste