About this recipe:This vegetarian lasagne is lower in fat than other lasagnes. Pasta sheets are layered with sweet potato mash, cheese and toasted pine nuts.
1kg sweet potatoes, peeled and chopped
25g light margarine
2 eggs, lightly beaten
1/4 tsp ground nutmeg
300g fresh lasagne sheets
110g reduced fat cheese, grated
60g toasted pine nuts
25g grated Parmesan cheese
salt and pepper to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a medium size baking dish.
Cook sweet potatoes until soft. Drain well and mash. Mix in margarine, eggs and nutmeg. Season with salt and pepper.
Spread a layer of sweet potato mash in the baking dish. Sprinkle with grated cheese and some pine nuts. Cover the layer with lasagne sheets.
Repeat the layers and finish with layer of grated cheese, pine nuts and 1/2 of the Parmesan.
Bake for 30 minutes or until pasta is cooked. Top with remaining Parmesan whilst still hot. Serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.