Recipe for Mushroom and sweet potato lasagne



  1. Arrange the sweet potato slices on two oven trays. Season to taste. Bake for 10-15 mins until tender.
  2. Preheat oven to 200°C/180°C fan/gas 6. Lightly grease a large ovenproof dish.
  3. Heat the oil in a frying pan on high. Saute the onion and garlic 2-3 mins until tender. Add the mushrooms and rosemary, cook 5 mins. Stir sauce through. Reduce heat to low and simmer 3-5 mins.
  4. Line the dish with some of the lasagne sheets. Spoon 1/3 tomato mixture over. Top with more lasagne sheets, half the spinach and half the cheese. Spoon half the remaining tomato mixture over.
  5. Continue with a third lasagna layer, then the sweet potatoes, remaining tomato mixture and lasagne sheets. Finish with the remaining spinach and cheese.
  6. Cover with baking paper and foil. Bake for 25-30 mins until tender and golden. Serve with salad.


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