SWEET POTATO LASAGNE

2021-09-28 20:52:09

After a long break, I would like to recommend to you my new recipe for a very delicious sweet potato lasagne. I had the opportunity to taste a similar dish during a holiday trip to Kielce in a very nice restaurant called Lemon Tree, which is located in the old town of Kielce. My recipe is an attempt to reconstruct this delicious dish. I'm very glad about the recipe :)

ingredients

for 4 servings

6 sweet potatoes (660 g)*
2 carrots (155 g)
2 parsley roots (41 g)
½ celeriac (63 g)
1 onion (105 g)
3 cloves of garlic (12 g)
2 chili peppers (3 g)
100 g soya granules**
150 g millet
150 g vegan cheese**
500 g tomato passata
22 g rapeseed oil +a little to grease the ovenproof dishes
salt and herbal pepper
fresh parsley to serve

* weight of peeled vegetables

** To make the lasagne healthier, add red lentils instead of soya granules and yeast flakes instead of cheese.

recipe

Peel, wash and cut sweet potatoes into thin slices. You can cook them in salted water for about 10 minutes, but if you like them al dente, add raw sweet potato slices to the lasagne.

Place the millet in a sieve and pour boiling water over it. Boil the water (300 ml), add the millet and cook it over low heat with a pinch of salt until it absorbs the whole water. Don't stir the millet during cooking. When the millet has absorbed the water, turn off the heat and leave it covered for about 10 minutes.

Prepare the soya granules according to the packaging instructions. I boiled the water, added some salt and soaked the soya granules for about 20 minutes.

Peel and wash the carrots, parsley roots, celeriac, onion and garlic, and core the chili peppers. Chop the onion and the chili peppers finely. Press the garlic and grate the carrots, celeriac and parsley roots with a large hole grater.

Heat the oil in a frying pan. Fry the chopped onion and chili peppers for a few minutes, then add the grated vegetables and pressed garlic. Season with salt and herbal pepper according to your taste. After a while add the tomato passata and soya granules, and cook covered over low heat for several minutes. Then turn off the heat, add the cooked millet and mix thoroughly. Season to taste if necessary.

Grate the cheese, I bought the grated one. Wash and chop the parsley.

Grease the ovenproof dishes (I used four ovenproof dishes – each one measures 12cm by 14cm) with rapeseed oil, then place the sweet potato slices first, then the vegetable mass, then the sweet potato slices again and the vegetable mass. Put the sweet potato slices on top again. Put the lasagne in an oven preheated to 180 degrees and bake covered for 30 minutes, if the sweet potato slices were precooked. If you use raw sweet potatoes, bake the lasagne for 40 minutes. 10-15 minutes before the end of baking, take the lasagne out of the oven and sprinkle with grated cheese. Sprinkle the baked lasagne generously with chopped parsley. The dish goes well with a sauerkraut salad.