Mediterranean Vegetable Lasagne

Cook the sweet potato in the microwave for 10-12 minutes until soft.    

Meanwhile preheat the oven to 170°C/ 150°C fan/ gas mark 3.

Allow to cool slightly before removing the skin, transfer the pulp to a large bowl, add 145 g of the Mevalia Bread Mix and ½ tsp salt.

Mix well with a fork until a dough has formed, the mix should be quite sticky, dust the work surface with a little more Mevalia Bread Mix and tip the dough out and dust with more Mevalia Bread Mix.

Knead the dough until firm and divide into 3 equal portions, cover with cling film and chill.

Place a large frying pan over a medium heat, add olive oil before stirring in all the prepared vegetables along with the garlic, oregano and seasoning. Stir-fry the vegetables for 2-3 minutes.

Pour in the pasta sauce along with the water and bring to a gentle simmer, cook for 2 minutes. 

To layer the bake you will need an ovenproof deep dish or baking tin, 23 cm x 17 cm x 6 cm approx.

Roll each pasta piece to the same size of the dish, dusting with plenty of Mevalia Bread Mix as you go.

To layer, start with ¼ of the vegetable mixture on the bottom, spreading evenly, add a layer of sweet potato pasta. Repeat this process until the last ¼ of vegetables are on top.

Into a small saucepan, pour the Mevalia Lattis/ ProZero, butter, mustard along with some seasoning and bring to a gentle simmer, mix the remaining Mevalia LP Bread Mix with 4 tbsp of water into a smooth paste. Whisk into the Lattis mixture, once thickened pour over the bake, spreading evenly with a spoon. Top with a sprinkling of cheese before baking in the oven for 1 hour.