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    You are in: Home / Italian / Sweet Potato and Ricotta Lasagna Recipe
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    Sweet Potato and Ricotta Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Aunty Dotty's Note:

    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!

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    Units: US | Metric

    Bechamel Sauce

    Vegetable Sauce


    1. 1
      Preheat oven to 180°C.
    2. 2
      To make bechamel, melt butter in a pan over low heat.
    3. 3
      Stir in flour and cook for one minute.
    4. 4
      Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
    5. 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. 6
      Now heat oil in a large frypan and add onion and garlic.
    7. 7
      Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
    8. 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. 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. 10
      Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
    11. 11
      Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
    12. 12
      Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
    13. 13
      Bake for 45 minutes or until nicely golden and tender.
    14. 14
      Serve with a big crunchy salad!

    Ratings & Reviews:

    • on May 15, 2007


      This was a lovely, flavoursome and REALLY filling lasagne! I added a bit of red wine to the veggie sauce bit, and also increased the garlic proportions.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato and Ricotta Lasagna

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 974.4
    Calories from Fat 390
    Total Fat 43.3 g
    Saturated Fat 23.0 g
    Cholesterol 113.6 mg
    Sodium 977.2 mg
    Total Carbohydrate 110.7 g
    Dietary Fiber 12.0 g
    Sugars 19.8 g
    Protein 40.0 g

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