Sweet Potato And Pesto Lasagne
Sweet Potato And Pesto Lasagne Method Preheat the oven to 200C / 180C fan /gas mark 6.
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Cooking tools:
- Food processor
- Pepper mill
- Grater
- Oven
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Baking dish
- Aluminum foil
- Peeler
- Measuring cup
Ingredients
- 100 g Lurpak® Soft Light Slightly Salted and extra for greasing
- 3 banana shallots, finely chopped
- 2 bay leaves
- 100 g plain flour, sieved
- 600 ml whole milk
- 400 ml vegetable stock
- Whole nutmeg, grated
- salt
- black pepper
- 100 g Lurpak® Soft Light Slightly Salted, melted
- 100 g fresh basil leaves
- 100 g pine nuts
- 50 g grated parmesan cheese
- 2 large garlic cloves
- 16 dried lasagne sheets
- 1 kilo sweet potatoes, peeled and cut into thin slices
- 80 g freshly grated parmesan cheese
- Freshly ground black pepper
- 100 g ricotta cheese
- Fresh green salad
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