Recipes

Vegetable Lasagne

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

2 medium sweet potato, chopped into 1inch pieces
• 1 small red bell pepper, chopped into 1inch pieces
• 2 medium eggplant, sliced lengthwise
• 3 zucchini, sliced lengthwise
• 2 cups spinach
• 12oz ricotta
• 2oz pesto
• 14.5oz tin chopped tomatoes
• 3 tbsp olive oil
• Gluten free lasagne sheets
• 1 tsp oregano
• 2 tsp balsamic vinegar
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 cup grated parmesan
• Handful fresh basil, to serve

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.