Sweet Potato And Ricotta Lasagna Recipe

Name: Sweet Potato And Ricotta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g lasagna sheets; 300 g ricotta cheese; 1 cup parmesan cheese, shredded; Bechamel Sauce; 60 g butter; 1/4 cup flour; 1/4 teaspoon nutmeg; 2 bay leaves; 2 1/2 cups milk; Vegetable Sauce; 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

Servings: persons

250 g lasagna sheets
300 g ricotta cheese
1 cup parmesan cheese, shredded
Bechamel Sauce
60 g butter
1/4 cup flour
1/4 teaspoon nutmeg
2 bay leaves
2 1/2 cups milk
Vegetable Sauce
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

1
Preheat oven to 180u00b0C.
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!

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 250 g lasagna sheets, 300 g ricotta cheese, 1 cup parmesan cheese, shredded, Bechamel Sauce, and more.

Yes, Sweet Potato And Ricotta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Ricotta Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions