Broke-ass this month?
Not to worry, you can still make a delicious meal with a few basics left over in your cupboard! Try this vegetarian sweet potato and spinach lasagne recipe from Daniel Jardim’s book, Retreat: The Joy Of Conscious Eating.
Sweet potato and spinach lasagne
Basically all you need to buy would be the chickpea flour and spinach. Hopefully you’ve got the sweet potatoes, a tin of Italian tomatoes and all the herbs and spices in your pantry already. Now you’re ready to make an amazing pre-pay-day meal…
2 tbsp gram (chickpea) flour
500ml Greek yoghurt
1 sprig thyme
1 sprig rosemary
2 cloves garlic, peeled and crushed
2 cups spinach, cooked (approximately 600g or 2 bunches raw)
1kg sweet potato, peeled and thinly sliced
Salt and pepper
1 tin Italian tomatoes, chopped
Grated cheese/breadcrumbs to top (optional)
1/ Dissolve gram flour in water in a saucepan. Stir in yoghurt and add thyme, rosemary, garlic and nutmeg. Heat to just boiling while stirring to infuse flavours. Set aside.
2/ Sweat spinach in a saucepan until cooked. Drain well and shred.
3/ Preheat oven to 180°C and grease an ovenproof dish with olive oil. Layer roughly half of the potato in the bottom of the dish. Drizzle lightly with olive oil and season with salt and pepper.
4/ Spread half of the tomatoes over the potatoes, followed by half the spinach and half the yoghurt mixture. Repeat, reserving some of the sweet potato slices; arrange these on top. Sprinkle with breadcrumbs or cheese if desired and bake for 45 to 50 minutes until golden and cooked through.
SERVES 6. Per 409g serving: 1 170kJ, 4g fat (1.5g sat), 51g carbs, 390mg sodium, 10g fibre, 13g protein
This recipe is featured in Retreat: The Joy Of Conscious Eating by Daniel Jardim; photographed by Sarah Shafer.