Sweet Potato And Ricotta Lasagna - cooking recipe

Ingredients

250 g lasagna sheets
300 g ricotta cheese
1 cup parmesan cheese, shredded
Bechamel Sauce
60 g butter
1/4 cup flour
1/4 teaspoon nutmeg
2 bay leaves
2 1/2 cups milk
Vegetable Sauce
2 tablespoons olive oil
2 garlic cloves, crushed
1 brown onion, chopped
500 g sweet potatoes, sliced thickly
2 zucchini, sliced thickly
200 g button mushrooms or 200 g swiss brown mushrooms, roughly chopped
2 tablespoons fresh oregano leaves
800 g tomatoes, canned and diced
140 g tomato paste

Preparation

Preheat oven to 180\u00b0C.
To make bechamel, melt butter in a pan over low heat.
Stir in flour and cook for one minute.
Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
Now heat oil in a large frypan and add onion and garlic.
Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
Bake for 45 minutes or until nicely golden and tender.
Serve with a big crunchy salad!