Anna made this during the family holiday in the Lake District for the family
Serves 6
3 large sweet potatoes
3 teaspoons black onion seeds
500g spinach
2 cans chopped tomatoes
2 cloves garlic
2 teaspoons sugar
2 teaspoons dried sage
75g butter
75g plain flour
450ml milk
Ground nutmeg
Lasagne sheets
225g cheddar
1. Peel and cube the sweet potatoes and roast them for 20mins at 180°C with the black onion seeds, salt and pepper.
2. Microwave the spinach for 3 minutes then roughly chop it.
3. Fry the garlic and add the chopped tomatoes, sugar and sage and simmer for 5 minutes.
4. Melt the butter in another pan, add the flour and cook for 1 minute. On a low/medium heat add the milk a small amount at a time, whisking the whole time. Add some ground nutmeg and simmer the white sauce while mixing, until it’s thick enough, then add half the spinach.
5. Mix the roast potatoes with the tomato sauce.
6. Layer up the lasagne: 1/3rd sweet potatoes, lasagne sheets, 1/3rd sweet potatoes, other ½ spinach, lasagne sheets, final 1/3rd sweet potatoes, lasagne sheets then finally white sauce/spinach mix.
7. Cover with foil and cook for 30mins at 180°C then remove foil, grate cheese on top and cook for another 30mins.
A delicious veggie lasagne :)