Do you ever feel like you are eating the same meals over and over again? I have definitely found myself in food ruts at times which is silly really because there are so many different flavour combinations out there and hell, I’m a food blogger! But sometimes I do think we like cooking dishes that we know are going to turn out well which is why it can be a great idea to experiment with the recipes of old classics!
I make lasagne A LOT. And I love it. But you can have too much of a good thing. So I came up with this version for when I start to get bored of the classic recipe. Of course, I’m now in danger of getting a bit too obsessed with this version – although, hey – I can always go back to the original!
It’s packed with loads more veg than a classic recipe and is just bursting with flavour! The layers of spiced sweet potatoes, tomatoes and beans contrast perfectly with the fresh spinach and creamy bechamel – the result is seriously moreish. It reminds me of a mash up between veggie enchiladas and lasagne – which is an amazing combination in real life as well as on paper! I’ve been eating it a lot lately and it’s got me thinking – what other meals could I combine to bring some interest to my dinner table? Let me know if you have any suggestions and I will happily have a go!
Serves 4
INGREDIENTS
- 6-8 (gluten-free) lasagne sheets (depending on the size of your dish)
- 1 bag/200g spinach, washed
- 2 Tbsp nutritional yeast
Sweet Potato Layer
- 4 medium sweet potatoes (600-650g), cut into 2cm cubes
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp chilli powder
- salt and pepper
- olive oil
Spiced Black Beans and Tomato Layer
- 1 tin/400g chopped tomatoes
- 1 medium onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 Tbsp chipotle paste
- 1 tin/400g black beans
Cashew Béchamel
- 1½ cups/215g cashews, soaked (in water for at least 4 hours) and then drained
- 1 Tbsp chia seeds
- ½ tsp garlic powder
- ½ tsp salt
METHOD
- Preheat the oven to 200C or 180C (fan oven).
- Spread out the sweet potato cubes on a large baking tray and drizzle with a little olive oil. Sprinkle with the cumin, paprika, chilli powder and salt and pepper then roast in the oven for 35 minutes until soft and slightly crisp.
- Meanwhile, make the tomato and bean layer. Take a large frying pan and saute the onion gently in a little olive oil for five minutes or so until soft.
- Add the garlic and cook for another minute.
- Add the chopped tomatoes, chipotle paste and some salt and pepper to taste. Put a lid on the pan and leave to cook on a simmer for 15 minutes before stirring in the black beans and taking off the heat.
- Gently wilt the spinach in another pan (or the microwave) using a little oil or water to stop it sticking if necessary. Set aside.
- Place all the cashew béchamel ingredients in a blender along with 1½/375ml water and blend until thick and smooth.
- Assemble the lasagne by layering the ingredients in your lasagne dish: place half the tomato and bean layer at the bottom and cover with half the sweet potatoes. Next spread out half the wilted spinach on top before covering with lasagne sheets (I use 3 for my size of dish). Pour half the béchamel on top and spread out.
- Repeat these steps, starting with the remaining tomato and beans and finishing by covering the last layer of béchamel with the nutritional yeast.
- Bake in the oven for 25-30 minutes until golden and piping hot. Serve with a simple salad (if you like).
