Sweet Potato and Pesto Lasagne

2h 20 min 8 servings

For the white sauce:

  • 100g Lurpak® Slightly Salted Butter and extra for greasing
  • 3 banana shallots, finely chopped
  • 2 bay leaves
  • 100g plain flour
  • 600ml whole milk
  • 400ml vegetable stock
  • Whole nutmeg, grated

For the pesto:

  • 100g Lurpak® Slightly Salted Butter, melted
  • 100g basil leaves
  • 100g pine nuts
  • 50g grated Parmesan cheese
  • 2 large garlic cloves

For the lasagne:

  • 1 kg sweet potatoes, peeled and cut into thin slices
  • 16 - 18 dried lasagne sheets
  • 80g freshly grated Parmesan cheese
  • Freshly ground black pepper
  • 100g ricotta

 

Sweet Potato and Pesto Lasagne

Preparation

Preheat the oven to 200˚C / 180˚C fan / gas mark 6.

For the sauce:

Melt Lurpak® Slightly Salted Butter in a saucepan, add the shallots and bay leaves and cook for 10 minutes until softened. Stir in the flour and cook for 30 seconds before gradually whisking in the milk off the heat at first, followed by the stock on the heat, stirring continuously. Simmer for 5 minutes over a gentle heat, stirring occasionally. Remove the bay leaves, add nutmeg and season to taste.

For the pesto:

Add the Lurpak® Slightly Salted Butter, basil, pine nuts, parmesan and garlic to a food processor and whizz to make a thick puree, and season.

Butter a 2 litre ovenproof dish and start with a layer of lasagne sheets, then a thin layer of white sauce and pesto, then sweet potatoes and Parmesan cheese, reserving a handful for the top and season with freshly ground black pepper. Repeat the layers until the sweet potato is used and finish with the white sauce.

Dot the ricotta over the top, scatter with the reserved Parmesan and bake in the oven for 1 hour 30 minutes until golden and bubbling, cover with foil if browning too much. Serve with a green salad.

Tip: This pesto is delicious just tossed through cooked pasta and finished with Parmesan and ricotta cheese.

Show all recipes