sweetpotato spinach lasagne – North Carolina Sweet Potatoes

sweetpotato spinach lasagne

4 portions

800 g sweetpotatoes (approx. 3-4) from North Carolina
600 g leaf spinach
3 tablespoons of olive oil
1 onion, in cubes
1 garlic clove
40g butter
40g wheat flour type 405
500 ml cold whole milk
50 g grated cheese
2 tablespoons breadcrumbs
Salt, pepper, pinch of nutmeg

Directions:

1.       Peel sweetpotatoes, cut them into 1 cm thick slices and cook in boiling salted water for about 8 minutes until soft. Clean and wash the spinach and cook briefly in boiling salted water until collapsed. Drain, rinse cold and squeeze out with the hands.

2.       Preheat oven to 160 °C convection oven (180°C top and bottom heat).

Grease a fireproof mould. Briefly sauté onion cubes and garlic in hot olive oil. Mix in the spinach and season to taste with salt, pepper and nutmeg.

3.       Melt butter, stir in the flour and add the cold milk. Bring to the boil and season.

4.       Alternately layer sweetpotato slices, spinach and some sauce in the mould. Finish with a layer of sweetpotatoes and sauce. Sprinkle everything with cheese and breadcrumbs and bake in the oven for 35-40 minutes.

Tip: Instead of spinach you can also use chard – or the classic Bolognese

Preparation time: 65 minutes

Energy:
600 kcal/ 2520 kJ
Protein:
16 g
Fat:
30 g
Carbohydrates:
62 g