There’s nothing like a warm and hearty lasagne to bring the family together on a weekend.


Ingredients (serves 4)

  • 500g fresh lasagne sheets
  • 400ml coconut cream
  • 400ml milk (or vegetable stock)
  • 2 medium size sweet potatoes, cut in 2cm cubes
  • 2 brown onion sliced
  • 2 TBSP extra virgin olive oil
  • 3/4 cup grated mozzarella
  • 12 large basil leaves

Method

  1. Pre-heat oven to 200°C and grease a 24x24cm square ovenproof dish.
  2. Drizzle 1 TBSP of oil over sweet potato cubes and roast on lined baking sheet in oven till golden brown, about 20 minutes. Mash sweet potato slightly, season with salt and pepper. Reduce oven temperature to 180°C
  3. Sauté onion with 1 TBSP of oil in frypan over medium heat for 5 minutes until soft and slightly brown, turn off heat, set aside.
  4. In a small saucepan, warm but do not boil coconut cream and milk (or vegetable stock if you prefer).
  5. Lay 2 sheets on the base of the ovenproof dish and pour warm liquid over. Add a quarter of mashed sweet potato and a quarter of onion. Pour warm liquid to cover veggies, and add a layer of lasagne sheets.
  6. Repeat 2 more times and spread with last quarter of potato and onion. Place basil leaves over the surface and then sprinkle grated mozzarella. Bake in oven for 25~30 minutes until golden.

Notes... We love the smell of coconut waffling out of the dish soon as it’s brought to the table. Basil gives that complimentary fragrance and the cheesy mozzarella is so effective to trigger the laughter.

  • I’ve never come across a recipe like this!

    Reply


  • Everybody loves their comfort food and particularly during certain months.

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  • gosh, this sounds great Missey, love the take on a lasagne

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  • I would love some now. Will make it for dinner soon.

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  • What a wonderful family dinner!

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  • I love your idea of the coconut milk for a twist!


    • Thank you :)
      Please let me know how you go when you baked it. Love to hear the feedback.
      Cheers, Missey

    Reply


  • Want to give this recipe a try, lasagna is a family favourite, might have to add some chicken to keep the boys happy

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  • Oh yum, I’m on a sweet potato run at the moment and this looks perfect.


    • I hope you try this one soon, sweet potatoes provide so many good benefits for women’s health, love eating them whenever I can get good quality ones.
      I’ve also discovered coconut products are also in trend and supposedly healthy; and perhaps better than animal fats.

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  • I think I would skip the coconut cream. Thank you.

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  • Using coconut cream in this vegetarian dish looks delish

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  • We love lasagne in our house and only ever have the meat version. I did try chicken once, but my son didn’t love it. However, this one really appeals to my sense of something different and yummy.

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  • This sounds so tasty. I love using coconut cream.

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  • Lovely recipe – and if like me you don’t like pasta, then use sliced eggplant/aubergine instead of the pasta sheets. Wonderful taste and great vegetarian/vegan dish


    • Lovely idea, mom. A friend of mine also use zucchini instead of pasta and it tastes wonderful too.



      • I use eggplant slices as well instead of lasagna sheets :)

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  • Definitely trying this. Thanks for sharing

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  • This sounds delightful. Printing it out now!

    Reply

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