Sweet Potato, Leek, Carrot Lasagna

Serves 6-8
Time 1 hour 15 minutes


1 packet instant lasagne sheets
3 large sweet potatoes, cut into 1cm slices, fried until soft
1 large carrot, peeled, chopped
1 stem celery, sliced
1 leek, washed and sliced thinly
1 onion, finely diced
2 garlic cloves, sliced
1 tbsp caraway seeds,
1 bunch basil, torn
150g baby spinach, wilted with a little butter
700ml tomato passata
2 x 400g tin chopped tomatoes
500g ricotta
½ cup parmesan, grated
100g rocket, garnish
Extra virgin olive oil
Salt and pepper


Preheat oven to 180C. In a large pan on medium heat, add olive oil. Place caraway seeds, garlic, carrots, celery, leek and salt and pepper into pan. Saute for 10 mins.

Next pour the chopped tomatoes and tomato passata and reduce for 20 minutes.

To assemble lasagna, take a baking dish and cover the base with sauce. Place lasagna sheets over the sauce, cover sheets with sauce and top with torn sweet potato, crumbled ricotta, basil and wilted spinach. Repeat this process for 3 more layers. Finish with sauce on top and crumble remaining ricotta, sprinkle parmesan all over the top and drizzle a little olive oil.

Place into the oven and bake for 35 to 40mins or until cooked through. Using a fork prick lasagna to test if cooked. Stand for 5 mins. Cut and serve with a little rocket tossed in olive oil.