Sweet Potato Veggie Lasagna Collection 31/07/2019, Recipes
Japanese miso paste elevates this simple lasagna to new heights! Whether you’re an Italian food fanatic, have a weakness for lasagna or just like trying something new, you’ll fall in love with this dish – perfect for one, a family or planning a weekday meal.
Time: approx. 20-25 min active, 60 min total. Average £/serving: £5.85 Freezes well.
What you get:
1 large red onion
3 garlic gloves
1 tin chopped tomatoes
2 tbsp tomato purée
3-4 cherry vine tomatoes
1 tbsp miso paste
Organic Wootton white cheese
500g sweet potatoes
From your larder:
2 tbsp Olive oil
Preheat the oven to maximum temperature and grease a large oven dish with olive oil.
To make the mushroom bolognese:
In a large frying pan, sauté the diced onion and garlic until the onion is soft and golden brown. Add the sliced mushrooms and diced tomatoes. After approx. 4 minutes, add the tomato puree, tinned tomato and miso paste to make a tomato/mushroom sauce. Taste and season as you like. (Remember miso is already quite salty so you might not wish to add more salt). Cook for 10 minutes and set aside.
Slice the sweet potato as thinly as possible (a mandolin works great here!). Spread the sauce to cover the base of the oven dish and top with a layer of sweet potato. Spread the cheese and oregano over the potatoes.
Continue layering in this order until all the ingredients are used up.
Cover the dish with foil and bake for about 20 minutes on about 180-190 degrees. Remove the foil and bake another 20-25 minutes until the lasagna is ready and a knife passes cleanly through.
Top with basil and serve.
NB: This collection will provide you with substantial leftover ingredients for further recipes.
by Melanie R Gonzalez, Nutritionist at CookYourLife