Sweet Potato Lasagna

A super tasty + nutritious version



Ingredients



Instructions

  • Peel and slice sweet potato into “lasagna” strips with a vegetable peeler or mandolin

  • Lay the sweet potato slices on parchment on a baking tray and bake in a 400º oven for 5 min



Tomato Sauce

  • Sweat one of the chopped onions, the carrot and celery in a tablespoon of olive oil

  • Add garlic and saute for a couple more minutes 

  • As the veg begin to sweat, add salt and each of the ground coriander, cumin and turmeric 

  • When the veg is soft, add the chopped tomatoes

  • Bring to the boil, check for seasoning and simmer for 15 min

  • Blend in a high power blender

  • Gently stew leeks and other chopped onion in a little oil with a teaspoon of fresh thyme until tender

  • Season to taste

  • Layer the tomatoes, sweet potato and leeks in a dish and bake in a 350º oven for 10-15 min

  • Sprinkle fresh cilantro and serve with a leafy salad



Notes

  • Serves 4-6

  • You can use bottled chopped tomatoes instead of fresh

  • This tastes even better warmed up the next day