How To Cook Lasagna With Sweet Potatoes And Béchamel Sauce - Recipe

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Lasagna With Sweet Potatoes And Béchamel Sauce - Recipe

Learn how to cook "Lasagna with sweet potato and Béchamel sauce". Delicious recipe.

Necessary products:

for the stuffing:

1 large sweet potato
30 grams of cedar nuts
120 grams of spinach
4 tablespoons olive oil
pinch of sea salt
a pinch of black pepper
a pinch of nutmeg
1 package of lasagna crusts

for the sauce:

2 cups fresh milk
1 cup liquid cream
2 cups grated Pecorino cheese, Parmesan or yellow cheese
1/4 cup flour
60 grams of butter + a little more to saute the spinach
1 bay leaf
2 tablespoons pesto sauce

Method of preparation:

sweet potato:

Peel a squash, grate it and slice it. Season with olive oil, pepper and salt. Transfer to a baking tray lined with parchment paper and place in the oven for 30 minutes at 180 ° C until lightly golden. Remove and allow to cool.

spinach:

Melt a little butter in a pan over high heat and add the spinach, salt and pepper. Saute until soft. Finely chop the cooked spinach.

cedar trees:

Roast the pine nuts in a pan over high heat for a few minutes until lightly golden.

béchamel sauce:

Pour the milk into a large saucepan over medium heat, place the bay leaf. Turn off the heat before boiling the milk.

Melt 4 tablespoons of butter in a separate bowl over medium heat. Add the flour and mix for a few minutes with a wooden spoon until you get a sandy texture.

Pour the hot flour porridge into the saucepan with the milk. Cook over low heat for 5 to 7 minutes, stirring constantly, so as not to burn on the bottom. Season with salt and pepper, a pinch of nutmeg and 1 cup grated Pecorino cheese.

lasagna:

Grease non-stick molds or disposable aluminum molds.

Carefully place a sheet of lasagna crust in the tin. Add 1 tablespoon Béchamel sauce, 2 or 3 rounds of baked sweet potatoes, 1 tablespoon spinach. Sprinkle with roasted pine nuts, 1 tablespoon pesto sauce and 1 tablespoon bechamel sauce. Sprinkle with grated Pecorino cheese.

Fold only two sides of the lasagna sheet. Add more Béchamel sauce and Pecorino cheese.

Fold the other two ends so that it turns out like a small nest. Top with pesto, bechamel sauce and pecorino cheese.

Bake in the oven for 25 minutes at 180 ° C or until the nests get a nice golden color.

Have a good time!

How To Cook Lasagna With Sweet Potatoes And Béchamel Sauce - Recipe

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