Sunday, 29 November 2015

Spinach, Ricotta & Sweet Potato Lasagne

Spinach, Ricotta & Sweet Potato Lasagne


1 sweet potato
1 garlic clove,crushed
1 large onion, chopped
3 Tbls vegan butter or vegetable oil
300g young spinach or thawed frozen spinach
400g tub vegan ricotta (I used Tofutti)
3 tbsp vegan Parmesan
2 cups marinara sauce (I just used seasoned crushed tomatoes that I had frozen)
1/2 cup vegan grated cheese (optional)
Béchamel Sauce
Salt & Pepper to season
Lasagne slats, softened in some warm water


Heat the oven to 375°F/190°C.
Cook sweet potato wrapped in paper towel in microwave for 5-10 minutes, or until soft through.
Let cool.
Cook the onion in butter with the crushed garlic on a medium heat until softened.
Chop the spinach finely.
Add the spinach to the onion and cook until wilted.
Mix the ricotta with the Parmesan, then stir the onion and spinach into the ricotta mix and season with salt and pepper.
Once sweet potatoes are cool enough to touch remove skin, mash and stir through in the ricotta mixture.

Start with a ladle of the marinara sauce on the bottom of the baking dish/tin.
Add one layer of lasagne slats.
Spoon one layer of the ricotta mix onto the pasta and smooth down.
Add a ladle of marinara sauce.

Repeat these steps until the last lasagne slats have been used.
Add any left over filling to the top.
Spoon the Béchamel sauce to the top layer and sprinkle with vegan cheese if using.

Bake in the oven for 40 mins.
If you want it to look presentable then let cool down before cutting and serving (and reheating).
If you don't care about the presentation then dig in!

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