Mediterranean Vegetable Lasagne

1. Cook the sweet potato in the microwave for 10-12 minutes until soft.
2. Meanwhile preheat the oven to 170°C/ 150°C fan/ gas mark 3.
3. Allow to cool slightly before removing the skin, transfer the pulp to a large bowl, add 145 g of the Mevalia LP Bread Mix and ½ tsp salt.
4. 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 LP Bread Mix and tip the dough out and dust with more Mevalia LP Bread Mix.
5. Knead the dough until firm and divide into 3 equal portions, cover with cling film and chill.
6. 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.
7. Pour in the pasta sauce along with the water and bring to a gentle simmer, cook for 2 minutes. 
8. To layer the bake you will need an ovenproof deep dish or baking tin, 23 cm x 17 cm x 6 cm approx.
9. Roll each pasta piece to the same size of the dish, dusting with plenty of Mevalia LP Bread Mix as you go.
10. 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.
11. 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.  

  Recipe tips; this recipe is perfect for batch cooking, why not double the recipe as well as the dish size. Once cooked and cooled, freeze in individual portions. To reheat, fully defrost and bake in the oven for 20 minutes at 180°C/ 160°C fan/ gas mark 4 or microwave for 2-3minutes.