Sweet Potato & Harissa Lasagne with Garlic Bread

Feel Good Recipes

Not your traditional lasagne with the sweet potato and harissa but I love to get creative and try new things, this was an impulse decision for me after looking though my cupboards, it worked really well. A lot of people don’t realise how easy it is to make vegan garlic bread too, so I included this in the recipe because you cannot have lasagne without garlic bread, I just won’t allow it!! 😉
The sunflower mince are an absolute god send, if you check out my IGTV video on Instagram, I explain more about the amazing benefits of sunflower mince.

Serves 4-6

Ingredients

1 onion
5 cloves garlic
1 sweet potato
2 tbsp harissa
1 tbsp dried oregano
1 can chopped tomatoes
500g passata
1 box sunflower mince
Juice of 1 lemon
Lasagne sheets (check they don’t have egg in them)
Panko breadcrumbs

White Sauce

70g vegan butter
55g plain flour
500g plant-based milk
2 tbsp nutritional yeast
2 tsp dijon mustard
1 tsp salt

Garlic Bread

1 medium bloomer
4 tbsp vegan butter
1 tsp onion granuels
2 cloves minced garlic
Fresh rosemary or parsley

Method

  1. Preheat the oven to 180c
  2. Finely dice the onion and garlic, heat a large frying pan, add a small amount of oil then add the onions, cook for 2 minutes then add the chopped garlic
  3. Dice the sweet potato, bring a small sauce to the boil and boil the diced sweet potato for 5 minutes
  4. Add the harissa and oregano to the frying pan with the onions and garlic, mix and cook on low heat for 3 minutes
  5. Now add the chopped tomatoes and 250g passata, mix
  6. Then add 1 box of dried sunflower mince, this will need to expand for 5 minutes so stir in with the tomato mix, add another 250g passata and juice of 1 lemon then simmer for 5 minutes
  7. Add chopped basil and spinach and the boiled and drained sweet potato and season, carry on simmering on a low heat whilst you make the white sauce
  8. Melt 70g vegan butter in a saucepan
  9. Add 55g flour, mix until a thick roux
  10. Slowly add 500g plant-based milk whilst whisking (never let the sauce sit on the heat without being stirred because it can burn very easily)
  11. Carry on whisking until you have a thick sauce consistency
  12. Add the nutritional yeast, dijon mustard and salt, stir into the sauce
  13. Now for the layering – spoon the first layer of mince mix into a deep oven dish
  14. Now place a layer of lasagne sheets on top of the first layer
  15. Then a layer of white sauce
  16. Repeat steps 13-15 one more time. once you have the final white sauce sauce layer on top, sprinkle breadcrumbs, nutritional yeast, cracked black pepper and oregano
  17. Bake in the oven for 30-45 minutes until the lasagne sheets have cooked

Garlic Bread

  1. Whilst the lasagne is in the oven, you can move onto making the garlic bread
  2. For the garlic butter add the vegan butter to a bowl with the onion granules, garlic granules, and minced garlic, mix well
  3. Slice the bloomer, butter both sides of the slices with the garlic butter, add to a lined baking tray then grilled for 5 minutes on each side

Your lasagne and garlic bread will now be done, I think a nice big fresh salad or green veg like peas and broccoli go really well with it! Enjoy!