This centrepiece pasta supper looks as good as it tastes, and is much easier to assemble than you'd think. You can also prep it ahead and pop in the freezer for a rainy day, check out our tips below.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
273
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
600g
sweet potato, about 3 medium, peeled and chopped into 4cm pieces
2
garlic cloves, crushed
2 x 400g tins chopped tomatoes
1tsp.
dried oregano
small bunch fresh basil, roughly chopped
pinch of sugar
200g
spinach
100g
soft goat's cheese, crumbled
6 sheets fresh lasagne
25g
Parmesan, grated
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6 and bring a large pan of water to the boil. Heat the oil in a separate medium pan and gently fry the onion for 10min until softened.
Step 2
Cook the sweet potato in the boiling water for 10min or until tender.
Step 3
Add garlic to the onion pan; fry for 1min. Add tomatoes, oregano, basil and sugar. Check seasoning. Empty into a 2 litre ovenproof dish.
Step 4
Put the spinach into a colander. Lift the cooked sweet potatoes out of the boiling water with a slotted spoon and put into a medium bowl. Pour half the boiling water from the pan over the spinach to wilt and return pan with remaining water to low heat.
Step 5
When cool enough to handle, lift up handfuls of spinach and squeeze out excess moisture. Roughly chop. Mash sweet potatoes, and then add chopped spinach, goat’s cheese and seasoning.
Step 6
Bring water back up to boil and cook lasagne sheets for 30sec until softened. Lift out with a slotted spoon on to a board. Divide sweet potato mix among sheets and spread to cover. Roll each sheet up from a short edge, then slice into three rolls. Arrange the rolls in the sauce, cut-side up. Scatter over Parmesan.
Step 7
Cook in the oven for 35min or until golden and bubbling. Serve with a green salad, if you like.
Freeze ahead Make to end of step 6. Cool completely, cover with foil and freeze for up to 3 months. To serve, cook from frozen (still covered) in an oven preheated to 200°C (180°C fan) mark 6 for 30min, and then remove foil and cook for 45min more, until golden and piping hot.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
