Sweet Potato Lasagne With Mushrooms, Spinach & Pine Nuts
For all those times you crave pasta but don't want the pasta bloat... the humble sweet potato comes to the rescue! This high fibre dish is full of so much goodness yet still has the satisfaction of a traditional lasagne. Mushrooms help tosupport and activate the immune system, something we could all use a hand with now!
4-6
Ingredients
olive oil
1 large sweet potato, peeled and cut into thin slices
2 small red onions, diced
4 cloves garlic, minced
2 tsp fresh or dried thyme2 tsp fresh or dried oregano
50g pine nuts or pumpkin seeds
300g fresh spinach, roughly chopped
250g mushrooms, sliced
80g parmesan, grated
olive oil or truffle oil (to drizzle)
Béchamel:
500ml almond or oat milk
25g butter
35g plain flour
Salt & Pepper
To serve:
rocket salad
pumpkin seeds
pomegranate seeds
balsamic dressing
Method
1. Preheat oven to 180°C fan. Heat a glug of olive oil in a large pan & cook the onions over medium heat for 5 minutes until they begin to soften. Add the garlic, herbs, and pine nuts, stir for a few minutes then add the mushrooms. Cook for 10 minutes until mushrooms soften.
2. Add the spinach and give everything a good stir until wilted. Season with salt & pepper. Set aside.
3. For the sauce, melt the butter in a saucepan. Add a pinch of flour, stir, then slowly add the remaining flour, stirring consistently to form a roux / thick paste. Continue to stir for 1 minute as it bubbles and thickens. Take the pan off heat and add the almond milk very slowly, whisking consistently to avoid any lumps. Once all the milk has been added, turn up the heat and bring to the boil. Keep stirring until the mixture has thickened (~4 minutes).
4. Pour the sauce over the spinach mixture, combine well and season with salt & pepper.
5. Grease an ovenproof dish with a little oil. Add a layer of sweet potato slices over the base, then a layer of the sauce and a sprinkling of parmesan. Build up the layers until you’ve used all of the ingredients (approx. 5 layers), finishing with the sauce, parmesan and some pine nuts/pumpkin seeds.
6. Bake for 40 – 45minutes and serve, or bake ahead of time and heat up later!
