Pasta - lasagne with sweet potato and bean
Recipe highlights Serves: 6
- Good source of calcium, fibre, folate, iron
- Suitable to microwave
- Best served immediately
- Egg free
- Nut free
- Email this recipe
- Add recipe to your shopping list for re-using and sharing
- 500 g salt-reduced tomato sauce, bottled Italian
250 g lasagna sheets, instant
2 cups red kidney beans, cooked or canned
500 g sweet potato, peeled, chopped and steamed or microwave until soft
1 cup ricotta cheese, smooth
1 cup white sauce, low fat
90 g mushrooms, thinly sliced
1/2 cup mozzarella cheese, (reduced fat cheese can be used)
1. Preheat oven to 180°C.
2. Puree the cooked sweet potato.
3. Place half the tomato sauce on the base of a lasagne dish and top with a layer of the lasagne sheets.
4. Cover the lasagne sheets with the red kidney beans and half of the ricotta and top with another layer of the lasagne sheets.
5. Spread over the remaining tomato sauce and another layer of lasagne sheets.
6. Cover the lasagne with the sweet potato puree and top with mushrooms and the remaining ricotta.
7. Top with another layer of the lasagne sheets and pour over white sauce and sprinkle evenly with the mozzarella cheese.
8. Bake in a moderate oven for 45 minutes or until lasagne sheets are soft and topping is lightly browned.
Notes: To serve cut into squares and serve with a tossed salad and crusty bread.
Most of the standard dried varieties of wheat pastas do not contain egg - but always check the ingredients list to be certain. Use egg free pasta if you are preparing food for people with an allergy to egg.
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This recipe was orginally published as:
Sweet potato and bean lasagne
Recipe publication date on: 11/07/2002
Last reviewed on: 20/11/2012