Sweet potato and spinach lasagne

Lasagne is such a family favourite, that when our family became part-vegetarian the search was on for the ultimate non-meat recipe.

Sweet potato and spinach lasagneAfter much trial and error I found a fabulous version in Lucy’s Food – one of my favourite cookbooks of 2011. Lucy devises menus for Ski World and filled this book with the recipes. The food served up in ski chalets is generally comfort food incarnate but also smart enough to serve at relaxed dinner parties.

I’ve adjusted her recipe to double the sauce and filling and halved the pasta and the results are exquisite.

It’s the perfect make-ahead dish for feeding a large group of people, whether it’s a lunch or dinner party it’ll go down a treat. If you’re feeding a mixed group of veggies and meat-eaters, then this is a great way to please both without having to cook two different meals.

The roasted sweet potato gives it a great texture and fills you up without the greasiness of minced beef.

Sweet potato and spinach lasagne plated up

Comfort on a plate

Sweet potato and spinach lasagne – adapted from Lucy Cufflin recipe
serves 6-8

For the sweet potato filling
4 large sweet potatoes, peeled and chopped into 2cm cubes
4 tbsp olive oil
4 tbsp black onion seeds

For the quick tomato sauce
3 x 400g tins chopped tomatoes
3 tbsp tomato puree
6 tbsp olive oil
3 cloves garlic, crushed
3 tsp sugar
3 tsp dried sage

For the sauce
500g washed spinach leaves
100g butter
100g plain flour
600ml milk
large pinch nutmeg

For the lasagne
6-8 sheets lasagne – fresh if possible
150g of grated cheddar – or more if needed


  1. For the sweet potato filling: Pre-heat oven to 180C/160C fan. Take two roasting tins and pour 2 tablespoons of olive oil into each one. Add the cubes of sweet potato, scatter with the black onion seeds and then toss to coat the potatoes. Roast in the oven uncovered for 20 minutes, or until the potato is soft and golden.
  2. For the tomato sauce: Put all the ingredients in a large pan, stir to combine and then bring to a boil and then turn down to a simmer for 10-15 mins. Remove from the heat and reserve about a quarter of the tomato sauce for the freezer or to serve up with plain pasta shapes for children who won’t eat the lasagne.
  3. While everything is cooking pierce the spinach bags and cook one after the other in the microwave on full power for 3 minutes. Remove and roughly chop.
  4. For the sauce: Melt the butter in a saucepan, then add the flour, stirring to form a smooth paste and cook on a low heat while stirring for about a minute.
  5. Add the milk and nutmeg then stir quickly until the lumps have disappeared, then whisk over a medium heat until the sauce thickens. Then stir in half of the chopped spinach
  6. To assemble the lasagne:  Combine the tomato sauce with your roasted sweet potato.
  7. Take a large lasagne dish and put half of your sweet potato and tomato mix into the bottom – smoothing to form an even layer.
  8. Place 3-4 lasagne sheets on top, then put the remaining sweet potato mix over the top in another even layer.
  9. Scatter the other half of the chopped spinach over the top of this. Then place another 3-4 lasagne sheets over the top and then pour your white sauce over the top.
  10. Cover the dish with foil, then cook in the oven for 45 minutes. Remove and then scatter with grated cheese and bake without the foil for a further 15 mins.
  11. Serve with mixed salad and crusty bread.

presto pasta nightsI’d like to enter this recipe into two blogging events this month. I had a brief spell of taking part in blogging events, only to to fall shamefully behind with them, and then just didn’t bother.

I’m determined to make more of an effort in 2012 and be more sociable!

First of all Presto Pasta Nights, hosted this month by Alisha of Cook.Craft.Enjoy 

Do check it out if you’re in the market for some cracking pasta recipes – you can never have too many.

And secondly for Ren’s at Fabulicious Food Family Friendly Fridays.

Family Friendly FridaysIt’s always really interesting to see what other families are cooking up, so I’m really pleased Ren has started this event.

Also, as most of my food is family friendly I’ve always got an entry on hand –  hurrah!


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog www.feedingboys.co.uk is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
This entry was posted in Batch cooking, One pot suppers, Party food, Pasta dishes, Uncategorized, vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

14 Responses to Sweet potato and spinach lasagne

  1. This looks delicious and filling, especially with sweet potato. Think I may be able to get away with this meat free option with my suspicious crew of lil folk 😉

  2. Ren Behan says:

    A lovely recipe and a really interesting cookery book – cooking for ski world! I can see how this book would be really handy in lots of situations – summer holidays too when you are self catering (we usually go to Wales so it will be cold enough!) I’m so please you’ve joined in with Family Friendly Fridays and yes, for you, it will always be super easy!

  3. Mama Syder says:

    Yum, this looks and sounds so delicious! I’ll be giving it a go!

  4. Alisha says:

    This looks lovely, Katie! Thanks so much for sharing with us for Presto Pasta Nights!

  5. Cl says:

    Yum! I never make lasagne, too much of a faff (yup, I’m that lazy). But this sounds delicious and I’m really keen to eat less meat over 2012, so it’s perfect.

  6. Ruth says:

    The recipe does look amazing. Thanks for joining in Presto Pasta Night Roundup and I hope to see more “socializing” here from you in the coming weeks.

  7. Pingback: Family Friendly Fridays: Round Up and Winner | Fabulicious Food

  8. Ren Behan says:

    Thanks again for linking up, I’ve posted a round-up including your enrty xx

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