Sweet Potato Spinach & Chick Pea Lasagne

AuthorBobCategoryDifficultyBeginner

Lasagne can be made with numerous filings but this is a truly tasty vegetarian alternative. Nutty and Cheesy - what more could you ask for!!

Sweet Potato Spinach and Chick Pea Lasagne

Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 50 g Butter
 50 g Plain Flour
 0.50 tsp Salt
 0.50 tsp Black Pepper
 1 tsp English Mustard
 1 pt Milk
 100 g Cheddar Cheese
 300 g Sweet Potatoes
 50 g Spinach
 400 g Chick Peas
 8 Lasagne Sheets

1

Peel and thinly slice your sweet potatoes.

2

Put the butter into a medium sized saucepan over a moderate heat and melt. Add your flour, salt, black pepper and mustard and mix well to form a gritty paste. This is the roux for you to develop into your sauce. Gradually add the milk, a little at a time, and using a whisk, make sure you incorporate the milk so as the sauce does not become lumpy. The roux will thin and then thicken again as you add the milk. When all the milk has been added, grate 75g of your cheddar cheese into the sauce and make sure it is well incorporated.

3

Preheat your oven to 140ºC.

4

Pour a third of your sauce into an ovenproof dish (approximate 28cm x 18cm). Lay your sliced sweet potatoes over the sauce. Then lay 4 sheets of dried lasagne over the potatoes. Now lay on top the fresh spinach and the drained chick peas. Add another third of the sauce. Now add 4 more sheets of dried lasagne followed by the remainder of the sauce. Finally grate the remainder of the cheese over the top.

5

Place the lasagne on to the middle shelf of you oven and allow to cook for 50 minutes. Remove from the oven and allow to stand for 5 minutes before serving.

Vegetarian Lasagne

6

Sweet Potato & Chickpea Lasagne

7

Sweet Potato & Chickpea Lasagne

Ingredients

 50 g Butter
 50 g Plain Flour
 0.50 tsp Salt
 0.50 tsp Black Pepper
 1 tsp English Mustard
 1 pt Milk
 100 g Cheddar Cheese
 300 g Sweet Potatoes
 50 g Spinach
 400 g Chick Peas
 8 Lasagne Sheets

Directions

1

Peel and thinly slice your sweet potatoes.

2

Put the butter into a medium sized saucepan over a moderate heat and melt. Add your flour, salt, black pepper and mustard and mix well to form a gritty paste. This is the roux for you to develop into your sauce. Gradually add the milk, a little at a time, and using a whisk, make sure you incorporate the milk so as the sauce does not become lumpy. The roux will thin and then thicken again as you add the milk. When all the milk has been added, grate 75g of your cheddar cheese into the sauce and make sure it is well incorporated.

3

Preheat your oven to 140ºC.

4

Pour a third of your sauce into an ovenproof dish (approximate 28cm x 18cm). Lay your sliced sweet potatoes over the sauce. Then lay 4 sheets of dried lasagne over the potatoes. Now lay on top the fresh spinach and the drained chick peas. Add another third of the sauce. Now add 4 more sheets of dried lasagne followed by the remainder of the sauce. Finally grate the remainder of the cheese over the top.

5

Place the lasagne on to the middle shelf of you oven and allow to cook for 50 minutes. Remove from the oven and allow to stand for 5 minutes before serving.

Vegetarian Lasagne

6

Sweet Potato & Chickpea Lasagne

7

Sweet Potato & Chickpea Lasagne

Sweet Potato Spinach & Chick Pea Lasagne

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