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Butternut and Sweet Potato Lasagne

A delicious vegetarian lasagne featuring mashed butternut squash and sweet potato, shortcut ricotta sauce, and a crispy parmesan breadcrumb topping.

VegetarianHealthyDinnerPastaAutumnal
Estimated Nutrition
Calories
743.1
kcal / serving
4458.6 kcal total
Carbs
41.6g
per serving
249.8 g total
Fat
49.4g
per serving
296.2 g total
Protein
33.1g
per serving
198.4 g total
Cook Time
40
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
for dressing
Dairy
50
g
Parmesan
for the topping; or vegetarian alternative
100
g
Parmesan
for the sauce; or vegetarian alternative
600
g
Ricotta
2
piece
Egg Yolks
free-range
GrainsCereals
50
g
Breadcrumbs
dried natural
12
piece
Lasagne Sheets
dried
NutsSeeds
1
pinch
Salt
4
stalk
Rosemary
leaves only, roughly chopped
12
piece
Sage
leaves, roughly chopped
100
g
Pine Nuts
toasted
1
pinch
Nutmeg
freshly grated
1
pinch
English Mustard Powder
optional
OilsFats
1
drizzle
Olive Oil
to prevent pasta sticking
45
ml
Extra Virgin Olive Oil
for dressing
Vegetables
600
g
Sweet Potato And Butternut Squash
prepared and chopped
75
g
Baby Spinach
leaves
2
cm
Ginger
fresh piece, peeled and grated
80
g
Wild Rocket

Method

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