Nothing screams comfort food like a good lasagne does. For years, we’ve pretty much eaten the stock standard cheese sauce and bolognese type lasagne. However since I’ve really lowered my meat intake (currently only eating seafood), I’ve been playing around with alternative versions. I originally made this one when Ava was working overseas (didn’t have to worry about it being ‘meatless’). And I LOVED it, so I thought it was about time I shared it with you all. It’s super easy, and totally delicious. ENJOY x
- Fresh Lasagne Sheets
- Sweet Potato
- 600g Ricotta
- Mozarella / Bake Cheese
- Spinach (fresh or frozen)
- 1 Teaspoon Minced Garlic
- 1 Tsp Nutmeg
- Salt and Pepper
- Start by peeling, chopping and steaming sweet potato.
- Saute spinach and garlic until spinach is cooked.
- Combine spinach, 300g Ricotta and a cup of cheese in a bowl – this will be one of your layers.
- Once sweet potato is cooked, mash it in a seperate bowl, until smooth. Then stir in remaining 300g of ricotta. You may also wish to add a splash of milk to make it slightly runnier. – this is your second layer mix.
- Spread a layer of the sweet potato mixture on the bottom of your oven dish, followed by cheese, then lasagne sheets.
- On top of the lasagne sheets, put a layer of the spinach mixture, followed by another layer of lasagne sheets.
- Then return to sweet potato mixture, repeat until the dish is filled with layers. Top with Cheese.
- Cover with alfoil and bake for 30 mins in a 180degree oven, or until cooked.