Sweet potato lasagna with Beemster Extra Old
Main course. 4 persons. Prepare 20 min. Prepare 40 min.
Ingredients
- 2 cloves of garlic
- 1 tbsp olive oil
- 600 g fresh spinach
- 400 g sweet potatoes
- 750 g vine tomatoes
- 2 sprigs of rosemary
- piece of about 150 g Beemster Extra Old
- 250 g ricotta cheese
- 8 fresh lasagna sheets
Kitchen Stuff
- Food Processor
- Oven dish 20 x 30 cm (greased)
Prepare
- Preheat the oven to 180°C. Chop the garlic finely. Heat the oil in a frying pan, fry the garlic and spinach for about 5 min. over medium-high heat or until the spinach has shrunk. Season with salt and pepper to taste. Spoon the spinach into a colander and drain, pressing out some of the moisture with the back of a spoon.
- Meanwhile, peel the potatoes and cut into thin slices in the food processor. Cut the tomatoes into ½-inch slices.
- Gather the needles from the rosemary and chop finely. Grate the cheese. Mix the rosemary, cheese and ricotta together. Season to taste with salt and pepper.
- Spread half of the lasagna sheets, tomatoes, potatoes, spinach and half of the ricotta mixture successively over the baking dish. Repeat with the rest and spread the rest of the cheese mixture in dots on top.
- Bake in the center of the oven for 40-45 min until golden brown and cooked. If necessary, cover with aluminum foil after 30 min.
Preparation tip
Don't have a food processor? You can also cut the potatoes by hand. Then slice the potatoes as thinly as possible.
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