This lasagne is amazing, instead of the pasta sheets you use thin sweet potato slices. Great for when you try and eat more vegetables but still love a cheesy lasagne dish!
It is also vegetarian but you can add mince or Quorn mince if you fancy meat. Easy, quick and a great meal to impress your guests with at a dinner party!
– 250g mushrooms
– handful of spinach
– 1 celery stick
– 2 shallots
– 2 tbsp. butter
– 1 tsp. chilli flakes
– salt & pepper
– 150g peas
– 120 gr. parmesan cheese, grated
– tsp. dried thyme
– 1 large egg
– 450g. ricotta
– 2 big sweet potatoes
– handful fresh basil
Slice the mushroom, shallot and celery in little pieces.
Add the butter in a large frying pan. Fry the mushroom, shallot and celery for 2 minutes. Now stir in the chilli flakes, a pinch of salt and pepper. Stir it on a low heat for 8minutes.
Now add the peas for 2 more minutes. Leave it to cool down when finished and stir in 3/4 of the parmesan cheese and thyme (add more chilli flakes if you prefer it more spicy!)
In a separate bowl mix the ricotta and egg.
Preheat the oven to 200C.
Slice the sweet potato as thin as you can, lengthways. Make sure you have a deep oven dish and cover it with a little bit of oil or butter so it won’t stick.
Start with a layer of sweet potato on the bottom of the oven dish. Top this with a quarter of the mushroom mix and a quarter of the ricotta on the top. Keep layering until everything is finished and end with sweet potato slices.
Before placing it in the oven cover the dish with foil. Cook it for about 1hour or until the potatoes are soft.
When it’s all finished, leave it to cool for 10minutes. Top with basil leaves and the leftover parmesan cheese to finish.
Bon Appetit! x
For more delicious recipes, check out Milou’s website: https://milousmenu.com