Sweet Potato and Ricotta Lasagna

“I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. To make bechamel, melt butter in a pan over low heat.
  3. Stir in flour and cook for one minute.
  4. Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
  5. Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
  6. Now heat oil in a large frypan and add onion and garlic.
  7. Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
  8. Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
  9. To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
  10. Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
  11. Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
  12. Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
  13. Bake for 45 minutes or until nicely golden and tender.
  14. Serve with a big crunchy salad!

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