Epic Sweet Potato Lasagne

Epic Sweet Potato Lasagne

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Then boil them in water, drain when ready, and set aside. Then add just under 1 cup of broken down pecan nuts – roast the nuts in the oven, and then set aside. Use these together instead of your vegan mince. Next, stir in your garlic, and mix until it is slightly golden. Then add your red pepper and tomato puree, and mix for a couple of minutes. Now add your vegan mince, and mix again. Then add the remaining ingredients, and simmer gently for 20 minutes until the sauce thickens. Taste for salt, and set aside. Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.  Lower the heat, and continue cooking for a further minute or so. Thinly slice your sweet potatoes, and courgettes. I used a new device I purchased called a ‘Handy’, which lived up to its name ! Preheat your oven to 375ºF (190ºC), and grease a suitable ovenproof dish (mine was circular, around 10” in diameter, and 3” deep). Fry the zucchini on both sides in a griddle, and set aside. Start off by covering the base and sides of the oven dish with sweet potatoes – you’ll probably be shocked to see how many slices one potato yields. Next, add ¼ of your cheese sauce to the base, followed by another layer of potatoes, and the same amount again of Bolognese sauce. Add in your zucchini with the next layer of potatoes, and continue to add sauce, potato, sauce, etc. until you are left with no sauce, and enough potatoes to make the top layer. Drizzle olive oil over the potatoes, and add salt, fennel seeds, and smoked paprika on top. Place in your preheated oven for an hour or so, or until the potatoes crunch up and turn golden. Do they get layered with potatoes? What do you mean by knob of butter?

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