Vegetable Lasagne

🧂 Ingredients

• 6-9 lasagne sheets
• 200 g ricotta
• 100 g shredded cheese
• 500 g sweet potato
• 1 knob butter
• salt
• 700 g portobello mushrooms
• 50 g butter
• 75 ml oil
• salt
• thyme
• 2 tbsp flour

  heaped
• 40 g butter
• 500 ml milk
• 1 clove garlic

  crushed
• salt

Instructions

• 1 Peel and dice the sweet potato into bite sized pieces
• 2 Boil them in salted water approx. 12-15mins
• 3 Once soft, strain reserving 60-80ml water
• 4 Blend, adding a knob of butter and 50ml water – if too thick add more until
  smooth but not runny
• 5 Slice mushrooms finely
• 6 Fry in batches in oil until soft, finish with a knob of butter in the pan *see
  tips*
• 7 Salt mushrooms at the end as during the process it will release more water
• 8 Heat butter and crushed garlic in saucepan
• 9 Add flour and stir to combine
• 10 Gradually add the milk, whisking all the time so no lumps form
• 11 Season
• 12 Place a thin layer of sweet potato on bottom of casserole dish
• 13 Add a layer of mushrooms and sprinkle of thyme or dried herbs
• 14 Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
• 15 Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole
  dish
• 16 Spread a thin layer of bechamel on top
• 17 Repeat until you have 3 layers
• 18 Sprinkle cheese on top
• 19 Bake @ 180c for 20-25mins

Nutrition Info