Sweet Potato And Ricotta Lasagna

• 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

1. Preheat oven to 180u0b0C.
2. To make bechamel, melt butter in a pan over low heat.
3. Stir in flour and cook for one minute.
4. Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
5. Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
6. Now heat oil in a large frypan and add onion and garlic.
7. Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
8. Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
9. 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! ).
10. Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
11. Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
12. Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
13. Bake for 45 minutes or until nicely golden and tender.
14. Serve with a big crunchy salad!

lasagna sheets, ricotta cheese, parmesan cheese, bechamel sauce, butter, flour, nutmeg, bay leaves, milk, vegetable sauce, olive oil, garlic, brown onion, zucchini, button mushrooms, oregano, tomatoes, tomato paste

Taken from www.food.com/recipe/sweet-potato-and-ricotta-lasagna-206359 (may not work)