Scott’s Sweet Potato And Spinach Lasagne

Hi there, it’s Scott from Veg Grower Podcast! This week, I'm sharing a delicious sweet potato recipe—something I haven’t grown in my garden just yet. However, after seeing so many people have success with it this year, I’m inspired to give it a go next season. And when I do, I’ll definitely be recreating this comforting dish!

Introducing Sweet Potato & Spinach Lasagna with a Hint of Chilli—a perfect meal for cosy evenings. Let’s dive into the kitchen and learn how to make it!

Ingredients (Serves 6-8):

  • 2kg sweet potatoes, peeled and thickly sliced
  • 500g baby spinach, wilted
  • 1 red chilli, sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground nutmeg
  • 600ml tomato sauce (I used the recipe I shared a few weeks back, but shop-bought passata works too)
  • 75g butter
  • 75g plain flour
  • 750ml whole milk
  • 125g grated cheddar cheese (plus extra for topping)
  • 1 ball of mozzarella
  • Approximately 15 lasagna sheets

Method:

  1. Prepare the Sweet Potato:
    Place the sliced sweet potatoes in a roasting tray with the chilli, coriander, cumin, nutmeg, and a drizzle of olive oil. Cover with foil and roast in a preheated oven at 200°C for about 30 minutes or until tender. Once cooked, roughly mash them and set aside.
  2. Make the Cheese Sauce:
    In a saucepan, melt the butter and then whisk in the flour. Gradually add the milk, whisking continuously until smooth. Once the sauce has thickened, stir in the grated cheddar and set aside.
  3. Assemble the Lasagna:
    Start by spreading a layer of mashed sweet potato at the bottom of an ovenproof dish. Follow with a layer of wilted spinach, a couple of ladles of tomato sauce, and some cheese sauce. Add a layer of lasagna sheets. Repeat these layers two more times, finishing with a layer of lasagna sheets and cheese sauce. Top with mozzarella and extra grated cheddar.
  4. Bake:
    Bake the lasagna in a preheated oven at 190°C for around 40 minutes, until golden brown and bubbling on top.

And there you have it—a hearty and flavourful dish perfect for any day of the week. Enjoy!

The post Scott’s Sweet Potato And Spinach Lasagne appeared first on The Veg Grower Podcast.



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