Sweet Potato and Aubergine Lasagne

Name: Sweet Potato and Aubergine Lasagne
Yield: Serves 4
Ingredients: 1 garlic clove, crushed; 4 tablespoons olive oil; 3 large aubergines, cut on the diagonal into slices 1cm (½ in) thick; 3 white-fleshed sweet potatoes, peeled and cut on the diagonal into slices 5mm (¼ in) thick; 25 g (1 oz) Parmesan cheese, freshly grated; 2 eggs, beaten; 3 tablespoons double cream; 250 g (9 oz) ricotta cheese; Salt and freshly ground black pepper; 1 tablespoon olive oil; 100 g (4 oz) Cheddar cheese, grated; Salt and freshly ground black pepper; 2 x 400 g (14 oz) cans of tomatoes, chopped; 1 bay leaf; 1 onion, finely chopped; 2 tablespoons white wine; 600 ml (1 pint) full-fat milk; 3 tablespoons chopped basil; 25 g (1 oz) unsalted butter; 25 g (1 oz) plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Here’s a meatless lasagne that contains no pasta, replacing it with thinly sliced sweet potatoes instead.

Ingredients

3 white-fleshed sweet potatoes, peeled and cut on the diagonal into slices 5mm (¼ in) thick
3 large aubergines, cut on the diagonal into slices 1cm (½ in) thick
4

Sandwich
Vegetarian

Method

Place the sweet potato slices on an oiled baking sheet and bake for 10-12 minutes, until just soft. Leave to cool. Toss the aubergine slices with the olive oil and garlic and place on a baking sheet. Season and bake for 20 minutes, until just soft, then leave to cool.

For the tomato sauce, heat the oil in a pan, add the onion and garlic and fry until softened. Add the white wine and bri