Tuesday, 14 August 2012

Roasted Red Pepper, Sweet Potato and Spinach Lasagne

Junior and I were perusing the Meal Deals for 2 at Tesco the other day.  A few of the supermarkets do them.  We ogle the Marks and Sparks ones, but they're getting a bit hit and miss with the wine selections.  lol.    For these deals you get a main dish, side, pudding and a bottle of wine/non alcoholic drink...all for a tenner.  There are various options for you to choose..meat and vegetarian stuff.

Anyway, we were eyeing up one of the mains....(In post title)..and so I decided to have a go at making it, seeing as we're still on this economy drive.  I looked at the ingredients on the back of the ready made one and picked out the stuff that I thought was relevant.  .

Have to say, it was really nice and tasty.  A good veggie dish me thinks.  We made enough for 4 people!  Overdoing it, again.   lol


2 Pointy red peppers - roasted and skin removed
Large sweet potato - chopped and boiled and mashed up roughly
Bag of spinach
Chopped onion
Handful of sliced mushrooms
Half a tetra pack of passata..you could use a tin of tomatoes
1 TBS of tomato puree
Tablespoon of Garlic and Herb cream cheese
Couple cloves of garlice, minced
Olive oil
Salt and pepper
Teaspoon of fresh Thyme
Lasagne sheets....I used dry type
Bechamel sauce..I used milk, margarine, plain flour, seasoning and grated nutmeg.  Cooked it the Crafty way..eg.  cold pan, add all the ingredients.  make sure the milk is cold.  Put heat on and keep stirring.  It goes all lumpy at first but the lumps will eventuall go to give you a smooth sauce.  Saves doing it the roux way.
Grated cheese ..some for in the sauce, some for on top.   The dish is really colourful when you're putting it together...red pepper, green spinach, orange sweet potato.  V appetising.

Roast pepper in oven for 15/20 minutes and skin.  Discard skin and chop flesh.  Add to finished sauce.
Saute onion in a little olive oil.  Add garlic and cook until transluscent.  Add mushrooms and cook a few minutes more.
Add thyme and bayleaf.
Add passata and tomato puree and stir.  Cook gently for 10 minutes.
Add a couple handfuls of spinach.
Stir in cream cheese.
Season.  I used loads of freshly ground black pepper and a smidge of salt

Assembly job is:-

Spoonful of sauce on bottom of ovenproof dish..  Don't forget to take out the bay leaf.
Layer of lasagne sheets
Layer of sauce
Layer of fresh spinach
Layer of sweet potato
Layer of lasagne sheets., etc, etc.....keep going until you've used up everything.

Bechamel sauce on top with as sprinkling of cheese.

Cook in oven...about 170 C for about 45 minutes...until the top is golden brown.

This would be nice with a nice crispy salad.  Don't have it straight out of the oven.  Give it a couple of minutes to cool so you don't end up burning your mouth!   It's really nice the next day)

I used one and a half pointy red peppers but the roasted remnants didn't yeild as much as I thought, so I would use at least 2 next time.

You could, instead of mashing up the sweet potato, just layer them as slices, dauphinoisse style.

Forgot to take a photo of the cooked dish out of the oven.  Just got this pathetic offering left.  We had it with spinach and sweetcorn salad with a balsamic dressing (you can get little pots of this from Asda for 27p each.)  It was lovely the next day with a few chips/fries.

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