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Vegetable Lasagne

Sweet potato, mushroom & ricotta
Course Dinner, Main Course
Cuisine Australian, Italian
Keyword lasagne, mushroom lasagne, vegetable lasagne
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 877kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • whisk
  • 2 saucepan
  • frying pan
  • Blender
  • measuring/weighing utensils
  • casserole dish – mine was a 2.5L pyrex dish

Ingredients

  • 6-9 lasagne sheets
  • 200 g ricotta
  • 100 g shredded cheese

Sweet Potato Puree

  • 500 g sweet potato
  • 1 knob butter
  • salt

Mushroom Mix

  • 700 g portobello mushrooms
  • 50 g butter
  • 75 ml oil
  • salt
  • thyme

Bechamel

  • 2 tbsp flour heaped
  • 40 g butter
  • 500 ml milk
  • 1 clove garlic crushed
  • salt
Metric - US Customary

Instructions

Sweet Potato Puree

  • Peel and dice the sweet potato into bite sized pieces
  • Boil them in salted water approx. 12-15mins
  • Once soft, strain reserving 60-80ml water
  • Blend, adding a knob of butter and 50ml water – if too thick add more until smooth but not runny

Mushrooms

  • Slice mushrooms finely
  • Fry in batches in oil until soft, finish with a knob of butter in the pan *see tips*
  • Salt mushrooms at the end as during the process it will release more water

Bechamel

  • Heat butter and crushed garlic in saucepan
  • Add flour and stir to combine
  • Gradually add the milk, whisking all the time so no lumps form
  • Season

Preparing Lasagne

  • Place a thin layer of sweet potato on bottom of casserole dish
  • Add a layer of mushrooms and sprinkle of thyme or dried herbs
  • Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
  • Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole dish
  • Spread a thin layer of bechamel on top
  • Repeat until you have 3 layers
  • Sprinkle cheese on top
  • Bake @ 180c for 20-25mins

Notes

Tips/Tricks

  • each component can be made in advance and cooked later in the day if doing for a dinner party
  • once the mushrooms are cooked they will release a little more juice/liquid so just strain this off before making the lasagne
  • don’t crowd the frying pan when cooking mushrooms – this will just steam them and make them soggy and release more liquid. Cook in batches and add the butter at the end to finish
  • this dish can be reheated and will keep for a couple days in the fridge or alternatively can be frozen too

Nutrition

Calories: 877kcal | Carbohydrates: 75g | Protein: 27g | Fat: 54g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 549mg | Potassium: 1433mg | Fiber: 7g | Sugar: 17g | Vitamin A: 19145IU | Vitamin C: 3mg | Calcium: 449mg | Iron: 2mg