Pasta-less Mushroom and Sweet Potato Lasagna


 

Mushroom and Sweet Potato Lasagna

A lasagna made with just vegetables and cheese - you can't get much better than that. This lasagna uses sweet potato slices as a substitute for the pasta and is layered with a mixture of mushrooms, silverbeet, and cheeses.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Author: The Cook
5 from 1 vote
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Ingredients

  • 100 g button mushrooms
  • 1 shallot
  • ½ bunch silverbeet (Swiss chard), or kale
  • ¾ tablespoon butter
  • ¼ teaspoon chilli flakes (red pepper flakes), or to taste
  • salt
  • 450 g ricotta cheese
  • 1 teaspoon fresh thyme leaves, chopped
  • ¼ cup grated Parmesan cheese
  • 1 large egg, whisked
  • 2 medium sweet potatoes, peeled
  • fresh basil, finely chopped, for garnish
  • 1 tablespoon grated Parmesan cheese, for garnish

Recipe Instructions

  • Chop the mushrooms, shallots and chard (or kale) to a small uniform size (or pulse about 5 times in a food processor until chopped and uniform) .
  • Heat a large pan to medium high and add the butter. When foaming add the mushroom mixture and stir to mix. Let the ingredients brown, undisturbed for about 5 minutes.
  • Stir the vegetablkes and add the crushed red pepper and some salt and continue cooking for a further 10 minutes. Set aside to cool.
  • When cooled mix together the vegetable mixture with the ricotta, thyme and ¼ cup of the parmesan cheese. Adjust the saeasoning with more salt and crushed red pepper if needed.
  • Add in the egg and stir until combined. Set aside.
  • Preheat the oven to 190°C.
  • Using a mandoline, slice the sweet potatoes thinly lengthwise. (Make sure they are very thin, almost translucent)
  • Grease a 20cm x 20cm glass baking dish with butter (or spray with nonstick cooking spray).
  • Place a layer of the thinly sliced sweet potatoes on the bottom.
  • Spread about ¼ cup of the vegetable/ricotta mixture across the slices and repeat for 6 more layers or until you run out of potatoes or vege/cheese mixture. Make sure the top layer is potatoes.
  • Cover tightly with foil and bake for about 1 hour or until the sweet potatoes are tender, about 1 hour.
  • Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.


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