John Myers
Ingredients for 4 servings:
- 800 g sweet potatoes
- 1 zucchini
- 1 onion(s)
- 1 garlic clove(s)
- 2 beefsteak tomatoes
- 2 tbsp olive oil
- 200 g veggie mince
- 1 tsp sweet paprika powder
- 2 tsp. Paprika powder, smoked, hot
- 150 g Gouda, grated
- 200 ml Cremefine
- 1 tbsp herbs de Provence
- Parsley for garnishing
- salt and pepper
- Oil for the mold
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
simple and vegetarian
Peel, wash, and slice the sweet potatoes. Peel and finely chop the garlic and onion. Wash and slice the tomatoes and zucchini. Blanch the sweet potato slices in lightly salted water for about 5 minutes, then drain. Fry the onions in olive oil until lightly translucent. Add the veggie mince and garlic. Season with sweet paprika, salt, pepper, and a pinch of smoked paprika, and fry for 5 minutes. Place half of the potatoes in a lightly oiled baking dish in a shingle pattern. Spread the veggie mince on top and sprinkle half of the cheese over it. Alternate the zucchini and tomatoes on top of the cheese, then scatter the remaining cheese over the top. Mix the Cremefine with the Herbes de Provence, smoked paprika, salt, pepper, and sweet paprika, and spread evenly over the lasagna. Bake in a preheated oven at 180°C fan/convection (220°C electric oven, gas mark 4) for about 25 minutes until golden brown. Garnish with parsley and serve.
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