Sweet Potato and Ricotta Lasagne Recipe
This dish is a comforting family favourite with a twist. This version swaps pasta sheets for thinly sliced sweet potato. If you can slice the sweet potato with a mandoline or food processor attachment you’ll get the best result, but if you don’t have either, a sharp knife and a steady hand will enable you to achieve thin slices.
Serves: 6
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Sweet Potato and Ricotta Lasagne Recipe
This dish is a comforting family favourite that swaps pasta sheets for thinly sliced sweet potato.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 2 cloves garlic, diced
- 1 tbsp oil
- 400-500g good-quality turkey, chicken or beef mince
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp fresh oregano (or 1 tsp dried)
- ½ tsp sea salt
- 400g tin crushed tomatoes or passata
- 350g ricotta
- 1 egg
- ¼ tsp sea salt
- Black pepper, to taste
- 1 small sweet potato, sliced very thinly
- 6 slices mozzarella cheese
Method
- Preheat oven to 180°C.
- Place onion, garlic and oil in saucepan and cook until soft.
- Add mince and cook for a few mins, stirring every so often to lightly brown meat.
- Add cumin, paprika, oregano and salt and cook for 1 more min.
- Add tomato and cook for another 5 mins on low.
- In bowl, mix together ricotta, egg, salt and black pepper until well combined.
- Line bottom of baking dish with sweet potato slices. You want them to overlap slightly so you have a completely covered space.
- With slotted spoon, spoon into dish half of meat mix. Using this kind of spoon stops you bringing too much excess water into the dish.
- Next, spread over ricotta mix in even layer.
- Add another layer of potato, being careful to overlay slightly to completely cover cheese mix.
- Add remaining meat mixture and top with slices of mozzarella.
- Bake for approx. 30 mins or until potato is cooked through. Serve warm.
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