Sweet Potato and Pine Nut Lasagne

    1 hour

    This is a low fat vegetarian lasagne adapted from high fat version. It still tastes very nice, however!

    South Australia, Australia
    5 people made this

    Serves: 6 

    • 1 kg sweet potato, peeled and chopped
    • 25g light margarine
    • 2 eggs, lightly beaten
    • 1/4 tsp ground nutmeg
    • 300g fresh or instant lasagne sheets
    • 1 cup (125g) grated reduced fat cheese
    • 1/2 cup (60g) toasted pine nuts
    • 1/3 cup (40g) of grated parmesan cheese
    • Salt and pepper to taste

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a medium size baking dish.
    2. Cook sweet potato till soft, drain well and mash. Mix in margarine, eggs and nutmeg. Season with salt and pepper.
    3. Put a layer of the sweet potato mix into the baking dish. Sprinkle with the reduced fat cheese and some of pinenuts. Cover the layer with lasagne sheets. Repeat the layers and finish with layer of reduced fat cheese and pine nuts and sprinkle on half the parmesan.
    4. Bake for 30 minutes or until pasta is cooked. Top with remainder of parmesan while still hot.

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    Reviews in English (2)


    Love this tasty and easy recipe. The hardest part is peeling the sweet potato!  -  13 Apr 2009


    I liked this, but my family wasnt so keen, very distinctive flavours.  -  11 Oct 2008