Sweet Potato Lasagne

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Posted on March 25, 2013
This healthy lasagne / lasagna recipe is low in cholesterol and low in fat; and yet is unbelievably tasty, especially considering there is no butter or cheese involved. The flavours of the sweet potato, onion and cauliflower combine really well to produce an earthy, sweet and creamy tasting lasagne that works brilliantly served with simple sides... A handful of watercress and some roasted peppers or tomatoes, and this lasagne might well be the best dinner option ever. (Is surprisingly good cold the next day too.)

Ingredients

  • Lasagne sheets
  • 3 Sweet Potatoes
  • Small Cauliflower
  • 2 Onions
  • Oregano, dried
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Plain Flour
  • Milk (Semi Skimmed, or Lacto Free)
  • Mustard
  • Worcestershire Sauce
  • Salt & Pepper
  • 2 Slices Bread
  • 4 Cloves Garlic

Boil your Sweet Potatoes until just cooked – then drain and cool

Cut the Cauliflower into 3… Chop one third in to small pieces, and slice the other two thirds (into about 5mm thick slices, maybe a little more)

Chop the Onions

Get a pan on with some Olive Oil and cook the Onions gently in a little Olive Oil.  Add the one third of chopped Cauliflower and a couple of cloves of chopped Garlic after a few moments – and a tiny bit of Salt – and cook gently until soft.  Add a good sprinkle of Oregano and a dash of water and white wine vinegar (dash of each, if that makes sense?!).   Cook the liquid off – but turn the Onions off when there is still a bit of moisture in the sauce

Make a Bechamel Sauce…

[To make a really good low fat Bechamel Sauce - heat 2 tbsp Oil - add 2tbsp Flour and stir or whisk constantly over a heat until they come together...  Cook for a few moments, stirring, and then start adding Milk - large dash at a time.  Each time, cook until it starts to boil, stirring constantly.  Stop adding Milk when the sauce is thick enough when it boils.  Now boil for a further few minutes just to cook off the Flour - while you're doing this, add a spoon or two of English Mustard and a dash of Worcestershire Sauce - also some seasoning.  Turn off the heat and use whenever you are ready to layer...]

Whizz up the slices of Bread and a couple of cloves Garlic to make Breadcrumbs

Now you’re ready to layer up… Do Onions first – half of them.  Then slices of cooked Sweet Potato.  Then slices of raw Cauliflower in a single layer.  Now a layer of Lasagne

Cover the Lasagne in half the White Sauce.

Repeat with another layer of Onions, Cauliflower and Potato before another layer of Lasagne and lots of White Sauce on the top…

Now sprinkle Breadcrumbs all over the dish

Bake for 45 minutes (maybe an hour) at 190˚c – until the top is crunchy, and the Lasagne is definitely cooked… If at any point it looks a little dry (which it can do) – add a couple of dashes of water.  This won’t spoil it at all – just keep it moist… Just sprinkle them evenly over the Lasagne, not in one big ‘pour’!

Serve with a green salad maybe, or some pickled beetroot

[I got this idea from Vegan Richa's website - although not sure I followed their online recipe; sorry... ]

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