Gravox Recipe

Roasted sweet potato, silverbeet & mushroom lasagne

Serves:
Preparation Time:
20 minutes 
Cooking Time:
50 minutes 
Total Time:
1 hour, 10 minutes 

ingredients

  • 2 Gravox Cheese Finishing Sauce
  • 750g sweet potato, peeled, cut into 3mm thick rounds
  • 1 (350g) small bunch silverbeet, stalks removed
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g button mushrooms, wiped clean, sliced
  • 500ml (2 cups) tomato passata
  • 3 fresh lasagne sheets
  • 35g (1/3 cup) finely grated Parmesan cheese

method

Step 1
Preheat oven to 200°C (conventional). Line a large baking tray with non stick baking paper. Place sweet potato on prepared tray, spray with olive oil. Roast for 25 minutes or until golden and tender. Set aside.

Step 2
Meanwhile, wash silver beet leaves, dry and remove centre vein and discard. Roughly chop leaves. Heat oil in a large saucepan over a medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushrooms, cook for 3-4 minutes or until mushrooms are golden. Add passata, simmer for 5 minutes. Add silver beet, cook until leaves are wilted. Season to taste with salt and freshly ground black pepper.

Step 3
Lightly spray a 2 litre (8 cup) baking dish with oil. Place 1 lasagne sheet over base, trimming to fit. Top with 1/2 of the mushroom mixture, 1/2 of the sweet potato slices, then squeeze over 1 pouch of Gravox Cheese Finishing Sauce. Repeat with a second lasagne sheet, remaining mushroom mixture and remaining sweet potato slices. Top with final lasagne sheet, and top with second pouch of cheese sauce. Sprinkle with grated Parmesan.

Step 4
Bake for 30 minutes, or until topping is golden and bubbling. Remove from oven, set aside for 5 minutes before serving.



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