Sweet Potato, Leek, Carrot and Lasagna | Good Chef Bad Chef S8 E38

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: tofu

Cottage cheese is lower in fat and calories, while tofu is a dairy-free option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat, while provolone is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while pecorino is more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is often less expensive.

Prepare the ingredients: chop garlic, onions, leeks, carrots, and celery.

In a skillet, toast caraway seeds with chopped onion and garlic until fragrant.

Add chopped carrots and celery to the skillet and cook for about 10 minutes until softened.

Add sliced sweet potatoes (cooked beforehand) to the skillet.

Pour in passata and chopped tomatoes, and let simmer for about 20 minutes to reduce.

Turn off the heat and prepare to layer the lasagna.

Spread a layer of sauce on the bottom of the baking dish to prevent sticking.

Layer lasagna sheets over the sauce, followed by a generous layer of sweet potato mixture.

Add wilted spinach and torn basil on top of the sweet potato layer.

Spread ricotta cheese over the spinach layer, followed by more sauce.

Repeat the layering process two more times, finishing with a layer of sauce and a generous amount of parmesan cheese on top.

Bake the lasagna in the oven at 180°C (approximately 356°F) for 35 to 40 minutes.

Check for doneness by inserting a spatula to see if it cuts through easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens