Effortlessly increase your (and the kids’) veggie intake by replacing pasta with thinly sliced sweet potato for this yummy lasagne recipe. Instead of minced beef, we constructed the dish with layers of egg, green onion and more, all while keeping the ever-so-indulgent cheeses for a vegetarian-friendly take.
- 3 medium orange sweet potato (1.2 kg), unpeeled
- 500 g fresh ricotta
- 1 egg, beaten lightly
- 2 green onions, sliced thinly
- ¼ cup finely chopped flat-leaf parsley, plus extra to serve
- ¼ cup finely chopped chives
- 2 tbsps finely chopped thyme
- 2 cups (160 g) finely grated vegetarian parmesan-style cheese
- 150 g sourdough, crust removed, torn into small pieces
- ¼ cup (40 g) pine nuts
- ½ tsp ground nutmeg
- ¼ cup (60 ml) extra virgin olive oil
Place one sweet potato on an oven tray. Bake for 1 hr or until tender; cool. Reduce oven temperature to 160 C.
Meanwhile, peel remaining sweet potatoes. Using a mandoline or V-slicer, cut sweet potatoes lengthways into 3 mm thick slices. Trim slices into 6 cm x 12 cm rectangles; you will need 36 rectangles.
Bring a large saucepan of water to the boil; season with salt. Add half the sweet potato slices, boil for 1½ mins or until softened. Remove from pan with a slotted spoon; place on a tray to cool. Repeat with remaining sweet potato slices.
When cool enough to handle, remove skin from baked sweet potato. Place sweet potato flesh in a processor with ricotta; process until smooth. Transfer to a large bowl. Stir in egg, green onion, herbs and half the parmesan. Season.
Grease a 4 litre (16 cup) shallow ovenproof dish (or two 2 litre (8 cup) shallow ovenproof dishes). Place 1 heaped tbsp of filling mixture at the short end of a sweet potato slice; roll to enclose filling. Place, seam-side down, in dish. Repeat with remaining sweet potato slices and filling mixture, until dish is filled in a single layer.
Bake for 15 mins or until top is golden and crunchy.
Serve sweet potato cannelloni topped with extra parsley and drizzled with remaining oil.