This recipe has been proportioned to make a three layer lasagna for an A4 paper size baking tray. This serves 9 large pieces.
10 sheets of lasagna pasta
4 tomatoes (sliced)
2 sweet potatoes (sliced)
2 carrots (sliced)
1 egg plant (sliced)
1 cup of mushrooms (sliced)
fresh basil (coarsely chopped)
fresh parsley(coarsely chopped)
450g ricotta cheese (low fat)
2 cups of mozzarella cheese
2 tablespoons milk
- First put the sweet potatoes in tin foil, sprinkle on some salt and wrap it up before putting in the oven to bake for about 15 minutes on 200C. Sweet potatoes need more time to cook so it goes in the oven first.
- Lay all the sliced eggplant, mushroom, carrots, and tomato on a baking tray. Sprinkle generous amount of salt and pepper and olive oil, then cover the tray with a tin foil before placing the tray in the oven to bake for about 25 minutes. (salt is used here to draw out the moisture from the vegetables)
- While the vegetables are roasting in the oven, prepare the cheese filling. Combine egg, ricotta cheese, 1 cup of mozzarella, parsley, and basil with a spoon and set aside in the fridge.
- Next is to cook the lasagna sheets in salted boiling water (it's better to undercook the pasta as it will go in the oven for more cooking)
- Remove the roasted sweet potatoes and the rest of the vegetables from the oven. Line the lasagna baking tray with cooked lasagna pasta sheets, then spoon half of the roasted vegetables on the sheet, then top with half of the ricotta cheese fillings. Repeat another layer. Last layer should be lasagna pasta and then top with the remaining 1 cup of mozzarella.
- Cover the lasagna tray with tin foil and bake for 20 minutes at 200C. Remove the tin foil and turn the oven to high grill for about 5 minutes so that the cheese will burn a little.