FETA, SWEET POTATO & SUNDRIED TOMATO LASAGNE
A hearty and flavourful meatless lasagne featuring layers of tender sweet potatoes, sun-dried tomatoes, creamy feta, and a rich ragu sauce.
PREP 20m
COOK 45m
TOTAL 1h 5m
SERVES 2-4
Ingredients-
Pasta Sheets
1 Block Feta (creamy goat's cheese alternative or cheddar)
Watercress & Balsamic Glaze to serve
Ragu:
3 Celery Sticks
1 Onion
3 Carrots
4 Garlic Cloves
20 Sundried Tomatoes
1 Tbsp Tomato Puree
2 Tbsp Plain Flour
800ml Stock (I use chicken)
1 Tsp Mixed Herbs/Oregano
3 Sweet Potatoes
White Sauce:
2 Tbsp Butter
2 Tbsp Plain Flour
400ml Milk
200g Cheese (Cheddar)
1 Tsp Yellow Mustard or Worcestershire Sauce
Instructions-
Begin by finely dicing the onion, celery, and carrot. Soften these vegetables in a little oil. You can also use ready-chopped mirepoix if available.
Add the garlic cloves, finely chopped sundried tomatoes, and flour. Sauté for a couple of minutes.
Mix through the stock, then add the tomato purée and herbs. Allow the mixture to come to a simmer.
Add the cubed sweet potatoes to the ragu. Leave it to simmer on medium heat while you make the white sauce.
For the white sauce, melt the butter in a hot pan. Add the flour and mix well, allowing it to turn slightly golden. Gradually add splashes of milk while whisking continuously until all combined. The sauce will thicken as it cooks.
Add the cheese to the white sauce, and if you have any leftover cheeses, you can use them as well. Optionally, add a little mustard or Worcestershire sauce. Remove from the heat.
Layer the lasagne according to your preference, with a minimum of three layers. My preferred order is: ragu, pasta, white sauce, and a sprinkle of feta. Save 1/3 of the block of feta and 1/3 of the white sauce if you're making more than three layers. The top layer should be nice and creamy.
Bake the lasagne for 45 minutes at 175°C.
Serve and enjoy! Consider serving with peppery watercress and a drizzle of sweet, rich balsamic glaze.