Pesto lasagne with sweet potato
2 hours 20 mins cooking time
Pesto lasagne with sweet potato
Method
White sauce
1
Melt Lurpak® Plant Based in a saucepan, add shallots and bay leaves, and cook for 10 minutes until softened.
2
Stir in flour and cook for 30 seconds. Remove the saucepan from the heat and gradually whisk in milk. Return it to the heat and whisk in stock, stirring continuously.
3
Simmer for 5 minutes over a gentle heat, stirring occasionally. Remove the bay leaves. Add nutmeg and season to taste.
Pesto
1
Add Lurpak® Plant Based, basil, pine nuts, Parmesan, and garlic to a food processor. Whizz to make a thick puree.
Lasagne
1
Preheat the oven to 200C/180C fan/gas mark 6.
2
Grease 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.
3
Dot ricotta over the top and scatter with the reserved Parmesan. Bake in the oven for 1 hour and 30 minutes until golden and bubbling. Cover with foil if it is browning too much. Serve with a green salad.
