This classic family dish gets a healthy upgrade with the addition of nutrient-rich sweet potatoes! They’re not only delicious and visually appealing, but they also pack a punch when it comes to essential vitamins and minerals.
Sweet Potato Goodness:
- Vitamin A: Sweet potatoes are a fantastic source of Vitamin A, crucial for healthy vision and immune function.
- Fiber Powerhouse: They’re a good source of dietary fiber, which aids digestion and keeps you feeling fuller for longer.
- Variety of Nutrients: Sweet potatoes also offer Vitamin C, manganese, copper, pantothenic acid, Vitamin B6, potassium, niacin, Vitamin B1, Vitamin B2, and phosphorus.
Carbohydrate Density: A Balancing Act
The term “carbohydrate density” refers to the percentage of carbohydrates in a food, excluding fiber. While we strive for a balanced approach, sweet potatoes do have a carbohydrate density of around 17%. However, the presence of fiber helps slow down the body’s absorption of those carbohydrates, promoting a more balanced blood sugar response. So you can enjoy this lasagne without the guilt!
Ingredients
Directions
Step 1
Preheat oven to 400.
Step 2
Add 1.5 quarts of water to a medium saucepan, on medium-high heat and bring to the boil.
Step 3
Peel and chop sweet potatoes and chop red pepper into 1-inch pieces.
Step 4
Add sweet potato and red pepper to boiling water and reduce to a simmer for 12-14 minutes.
Step 5
Slice zucchini and eggplant lengthways (to fit your oven proof dish) into ¼ inch slices.
Step 6
Lay eggplant slices onto a baking sheet and drizzle both sides evenly with olive oil (1tbsp per side). Bake for 8-10 minutes
Step 7
Heat 1 tbsp olive oil in a separate saucepan, add spinach. Once spinach starts to wilt, add 8oz ricotta and 2oz pesto. Stir to combine and remove from heat.
Step 8
Drain potatoes and pepper, add back to the saucepan with chopped tomatoes, oregano, balsamic vinegar, salt and pepper. Blend together until smooth with hand held blender.
Step 9
Layer zucchini and baked eggplant into an oven proof dish. Next add your tomato-based sauce, spread evenly.
Step 10
Add lasagne sheet layer, then spread with spinach, ricotta and pesto mixture, repeat this layering process once more – zucchini, eggplant, tomato sauce, pasta and spinach and ricotta.
Step 11
Finish with one further layer of pasta and top with 4oz plain ricotta cheese, spread evenly and sprinkle with grated parmesan to cover.
Step 12
Bake for 30 minutes, until golden.
Step 13
Sprinkle with fresh basil to serve.
