Sweet Potato and Ricotta Lasagna

May 09, 2023May 9, 20230 2
Sweet Potato and Ricotta Lasagna recipe
in Main

Prep

30 min

Cook

70 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
8
Calories
441
Sugar
11g
Fat
17g
This Sweet Potato and Ricotta Lasagna recipe combines two delicious ingredients: sweet potato and ricotta cheese. The layer of tomato sauce and lasagna sheets makes it a wholesome main course option. The natural sweetness of the sweet potatoes provides the perfect balance to the tart tomato sauce. This vegetarian lasagna is not only healthy but also perfect for weeknight dinners or entertaining guests. It can be easily reheated and leftovers can make a perfect lunch for the next day. The recipe also accommodates customization, whether you would like to add sautéed spinach or mushrooms to it.

Instructions

1.Preheat oven to 200°C.
2.Cook lasagna sheets in a large pan of boiling salted water until al dente. Drain well.
3.Meanwhile, mix together ricotta cheese, parmesan cheese, salt and pepper in a bowl.
4.In another medium-sized pot, heat the butter over medium heat until melted. Add flour and nutmeg. Cook, stirring constantly, for 1-2 minutes or until smooth and bubbly.
5.Gradually whisk in the milk. Stir in bay leaves. Bring to the boil, stirring constantly. Remove from heat.
6.Heat the olive oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
7.Add sweet potato and zucchini. Cook, stirring occasionally for 5 minutes or until tender.
8.Add the mushrooms and cook them for 2 minutes until they are tender but not mushy.
9.Add canned tomatoes, tomato paste and oregano. Stir everything together and simmer for about 10-15 minutes or until the sauce has thickened.
10.Remove the bay leaves. Season with salt and pepper to taste.
11.Spread 1/2 cup of the tomato sauce in the bottom of a greased baking dish. Then, place a layer of lasagna sheets over the tomato sauce. Add dollops of ricotta and tomato sauce over it.
12.Repeat layering of lasagna sheets, ricotta and tomato sauce two more times, or until all the ingredients are used up.
13.Sprinkle the top with a generous amount of parmesan cheese.
14.Cover the dish with a foil and bake for 25 minutes. Uncover and bake for another 30 minutes or until golden and bubbly.

PROS

This healthy vegetarian lasagna is high in fiber, vitamins, and minerals.
Sweet potatoes and zucchini provide a good source of dietary fiber, vitamin C, and antioxidants.
Ricotta cheese is a source of calcium and protein.
Moreover, it’s gluten-free and easy to customize.

CONS

This dish is quite time-consuming to assemble and cook compared to regular pasta.
It also requires some effort to slice the vegetables thinly and evenly.
Moreover, frying the onions and garlic too much can result in a bitter taste.
Also, one serving provides about 440 calories, which is relatively high for a main course dish.

HEALTH & BENEFITS

This dish is rich in vitamins A, C, and K, and loaded with antioxidants due to the vegetables and tomatoes in the recipe. Sweet potatoes contain fiber and potassium, which may help regulate blood pressure and support a healthy heart. Ricotta cheese is a good source of calcium, which is critical for bone health, and protein, which is essential for building and repairing tissues. Additionally, the lycopene in tomatoes may help reduce the risk of some cancers and lower cholesterol levels.

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