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Ingredients
| tomato sauce: 500 g |
| pasta (lasagna): 250 g (instant) |
| kidney beans: 2 cups (cooked) |
| sweet potatoes: 500 g (peeled, chopped and steamed or microwave until sof) |
| ricotta cheese (whole milk): 1 cup |
| white mushrooms: 90 g (sliced) |
| mozzarella cheese, nonfat (shredded): 1/2 cup |
Pasta - lasagne with sweet potato and bean
Credit: www.betterhealth.vic.gov.au
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
1. Preheat oven to 180°C.
2. Puree the cooked sweet potato.
3. Place half the tomato sauce on the base of a lasagne dish and top with a layer of the lasagne sheets.
4. Cover the lasagne sheets with the red kidney beans and half of the ricotta and top with another layer of the lasagne sheets.
5. Spread over the remaining tomato sauce and another layer of lasagne sheets.
6. Cover the lasagne with the sweet potato puree and top with mushrooms and the remaining ricotta.
7. Top with another layer of the lasagne sheets and pour over white sauce and sprinkle evenly with the mozzarella cheese.
8. Bake in a moderate oven for 45 minutes or until lasagne sheets are soft and topping is lightly browned.