Sweet Potato Lasagna with Feta

Ingredients

• 1 kg tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml Vegetable broth
• 1 tsp Dried oregano
• Salt
• Pepper
• 400 g sweet potatoes (1 piece)
• 300 g feta
• 12 lasagna sheets
• 100 g shredded mozzarella

Instructions

1. 1.

   Boil the tomatoes, cool and peel them. Then quarter, remove seeds and dice the flesh into small cubes. Peel and finely dice the onion and garlic.

2. 2.

   Heat oil in a pot. Sauté garlic and onion over medium heat. Stir in tomato paste and deglaze with vegetable broth. Add tomatoes and simmer for about 15 minutes until reduced. Add oregano, remove from heat, season sauce with salt and pepper.

3. 3.

   Peel sweet potatoes and slice into 3–4 mm thick rounds. Drain feta and cut into small pieces.

4. 4.

   Spread a layer of tomato sauce in a baking dish and lay lasagna sheets on top. Add more sauce, then layer sweet potato slices and sprinkle feta. Repeat layers until all ingredients are used. Sprinkle mozzarella on top and bake in preheated oven at 200 °C (180 °C fan) for about 35 minutes.

5. 5.

   Remove the lasagna from the oven, let it cool briefly, cut into portions, and serve.