Keyword: Lasagna, pasta, pasta swaps, spinach, sweet potato
Servings: 4
Calories: 467kcal
Ingredients
5cupssweetpotatoes from North Carolina (approx. 3-4)
1 1/4lbleaf spinach
3tbspolive oil
1onion, in cubes
1garlic clove
4tbspbutter
1/4cupwheat flour type 405
2cupscold whole milk
1/2cupgrated cheese
2tbspbreadcrumbs
salt, pepper, pinch of nutmeg
Instructions
Peel sweetpotatoes, cut them into 1 cm thick slices and cook in boiling salted water for about 8 minutes until soft. Clean and wash the spinach and cook briefly in boiling salted water until collapsed. Drain, rinse cold and squeeze out with the hands.
Preheat oven to 160°C convection oven (180°C top and bottom heat). Grease a fireproof mould. Briefly sauté onion cubes and garlic in hot olive oil. Mix in the spinach and season to taste with salt, pepper and nutmeg.
Melt butter, stir in the flour and add the cold milk. Bring to the boil and season.
Alternately layer sweetpotato slices, spinach and some sauce in the mould. Finish with a layer of sweetpotatoes and sauce. Sprinkle everything with cheese and breadcrumbs and bake in the oven for 35-40 minutes.
Notes
Tip: Instead of spinach you can also use chard - or the classic Bolognese.
Nutrition Facts
Sweetpotato Spinach Lasagna
Amount per Serving
Calories
467
% Daily Value*
Fat
21
g
32
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
28
mg
9
%
Sodium
396
mg
17
%
Potassium
1603
mg
46
%
Carbohydrates
58
g
19
%
Fiber
9
g
38
%
Sugar
16
g
18
%
Protein
16
g
32
%
Vitamin A
37236
IU
745
%
Vitamin C
46
mg
56
%
Calcium
461
mg
46
%
Iron
6
mg
33
%
Net Carbohydrates
49
g
* Percent Daily Values are based on a 2000 calorie diet.