Kumera (Sweet Potato) Lasagne
Cook time: 30-40 min Prep Time 10-15 Min I always slice then part cook the sweet potato in the microwave before using it otherwise it won't cook properly in the dish.
Cook time: 30-40 min Prep Time 10-15 Min I always slice then part cook the sweet potato in the microwave before using it otherwise it won't cook properly in the dish.
- 1 cup milk
- 2 eggs beaten
- 1 maggi lasagne bakes
- 1 maggi cheese sauce (optional i have also included a yumm
- 4 golden sweet potato (cook until soft in the microwave aft
- 500 g mince beef
- spinach for layer
- 1 jar of ricotta
- garlic to flavour the mince
- some veggies for the mince
- 1 canned diced tomatoes (for meat)
- **lower carb cheese sauce**
- corn or rice flour to thicken
- handful of grated cheese for flavour (i used mozza
- Carbohydrate 2.88140000229259 g
- Cholesterol 184.060000005072 mg
- Fat 22.8868000016484 g
- Fiber 0 g
- Protein 27.9371000016332 g
- Saturated Fat 9.13328000094595 g
- Serving Size 1 1 Serving (207g)
- Sodium 137.300000020288 mg
- Sugar 2.88140000229259 g
- Trans Fat 3.27729000019172 g
- Calories 336 calories
Step-by-step
- Make up your meat sauce however you would for a normal lasagne (Magi packet)
- Cook and slice enough sweet potato to make one or two layers sliced fairly thinly.
- Put half the meat sauce in your lasagne dish, cover with a layer of sweet potato and a pot of ricotta or cottage cheese.
- Cover this with spinach (uncooked) then another layer of meat sauce.
- If you have more sweet potato put another layer on top now then cover with a cheese sauce of your choosing.
- Sprinkle with cheese (Optional) and bake for approx 30 mins in a moderate oven @ 180c.
- Put milk in a saucepan and heat on low to med heat
- add eggs and mix through then add flour to thicken once it starts to simmer then add cheese until it melts then pour over Lasagne and it will set while baking.
Golden sweet potato edges caramelize slightly against the baking dish while the melted cheese topping sets into a pale, blistered crust. Substituting root vegetables for traditional pasta sheets changes the fundamental physics of a casserole, shifting how moisture and starches behave inside the baking dish.
The Pre-Cook Imperative
Sweet potatoes contain dense cellular walls packed with complex carbohydrates that require sustained heat to break down. Slicing the tubers thinly and softening them thoroughly in a microwave before assembly prevents a common structural failure where raw, crunchy layers remain trapped beneath the meat sauce. Raw root vegetables release massive amounts of water as they bake, which ruins the viscosity of standard dairy sauces and leaves the interior waterlogged.Balancing Starch and Moisture
Traditional lasagne relies on dried wheat pasta to absorb excess liquid from the ragu and ricotta layers. Because sweet potatoes lack that porous capacity, browning the beef thoroughly and reducing the canned tomatoes until thick is essential before layering begins. Excess moisture pooling at the bottom of the dish will prevent the cheese sauce from setting correctly during the thirty-minute bake at 180 degrees Celsius.Managing Dairy Stability
Adding eggs directly to warm milk requires careful temperature management to prevent curdling. Whisking eggs into milk over low to medium heat, then dusting with flour while the mixture approaches a simmer, creates a stable emulsion that thickens reliably without seizing into scrambled lumps.
