Sunday, 1 June 2014

Sweet Potato & Courgette Lasagna

In my household I always try to make something new to excite our taste buds and like to keep the whole eating experience fresh and interesting. 

I don't know about you but I love pasta, well not as much as rice but love it none the less.  I had in my head I wanted to make a sweet potato lasagna... Ok! so how on earth do I make that then? I scoped the web for help and came across lots of recipes, so had a idea of the process.

Right what did I have in the fridge, courgettes, celery, mushrooms, red peppers, kale, tomatoes and parmesan cheese. I can make this work with what I have, hence the title so here we go:


3 medium-large sweet potatoes
2 medium-large celery sticks chopped small
2 medium courgettes sliced 
1 large red bell pepper chopped small
2 cups of kale
2 cups of mushrooms chopped
1 tsp dried thyme
2 tsp cumin seeds
9 lasagna sheets (I used gluten free)
Parmesan cheese
a handful of grated cheese

For the sauce:
(this should make about 2 cups)

1 medium onion
2-3 cloves garlic
6 medium-large tomatoes
half a tube of tomato puree
2-3 chilli peppers (optional)
2 tsps of oregano
1 tbsp bouillon powder (reduced salt)
1 tbsp Jamaican pickapeppa fruit sauce (optional) you can buy this in most supermarkets and can be found down the ethnic aisle.
2 tsps tamari soya sauce
1 tsp black pepper
1/4 tsp himalayan pink salt
1-11/2 cups of water

  1. Preheat oven to 170. In a large pan cover lasagna sheets with hot water and let soak or cook according to instructions.
  2. Place sweet potato in a tray and bake until soft about 20 mins but keep checking by pricking it with a folk. Skins should be easy to peel off once cooked, set them aside and allow to cool.
  3. Heat 1 tbsp olive oil in a pan over medium heat. For the sauce - Add onions and cook until translucent. Add garlic and chillies stir for a further 2 minutes then add chopped tomatoes. Stir until soft then add the rest of your ingredients, squeeze in tomato paste. Your sauce should begin to thicken up if too thick pour some water in gradually to thin it down a bit. set aside for later.
  4. In another pan heat 11/2 tbsp olive oil over medium heat. Add cumin seeds and toast for a couple of seconds, add courgettes and saute for 5 minutes stirring frequently add celery, thyme and saute together for a further 5 minutes until both vegetables are translucent. Remove from heat and set aside in a separate bowl.
  5. In the same pan heat 1 tbsp of olive oil over medium heat. Add chopped mushrooms and cook for one minute. Add kale and cook for a further 3 minutes stirring frequently until leaves have wilted, season with salt & pepper. Remove from heat and set aside.
  6. Once potatoes have cooled mash them up with a potato masher or folk until smooth.
  7. Cover bottom of your rectangle dish with 3 tbsps of sauce and layer with three lasagna sheets. Top with mashed sweet potato and spread, layer some of your courgette & celery mix and top with some of the mushroom and kale mix then lightly sprinkle with parmesan cheese. Top with pasta sheets, sauce, sweet potato, vegetables and parmesan and your final layer. Pasta sheets, sauce and sprinkle with handful of grated cheese. 
  8. Cover with foil and bake for 25 minutes. Remove foil and continue baking for five minutes longer if you prefer the cheese to be slightly brown. Then serve that baby up.

Let me know if you make it, and tell me what you think. Tag me in your pictures (Facebook, Twitter, Google+ or Instagram) so I and see your creations and adapt recipe if you so desire.

This is a really tasty healthy dish and very filling.. Oh yeah and Gluten Free!!!

Happy Eating!!


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