Sweet Potato Lasagna

Name: Sweet Potato Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 cup, 6 serving(s)
Ingredients: 1 pint cremini mushroom; 1 shallot, chopped; 1/2 bunch cleaned spinach leaves or 1/2 bunch swiss chard, chopped; 1 tablespoon butter; 1 lb mild Italian sausage; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 16 ounces whole milk ricotta cheese; 16 ounces shredded mozzarella cheese; 1 teaspoon thyme leaves, chopped; 1/4 cup plus 1 tablespoon grated parmesan cheese; 1 egg, whisked; 2 medium sweet potatoes, peeled and thinly sliced (on mandolin); 1 tablespoon chopped fresh basil

Submitted by nleewebb

"Using sliced potatoes instead of noodles makes this delicious casserole 'gluten-free'!"

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Ready In:: 1hr 30mins
Ingredients:: 14
Yields:: 1 cup
Serves:: 6

ingredients

1 pint cremini mushroom
1 shallot, chopped
¹⁄₂ bunch cleaned spinach leaves or 1/2 bunch swiss chard, chopped
1 tablespoon butter
1 lb mild Italian sausage
¹⁄₂ teaspoon crushed red pepper flakes
¹⁄₂ teaspoon salt
16 ounces whole milk ricotta cheese
16 ounces shredded mozzarella cheese
1 teaspoon thyme leaves, chopped
¹⁄₄ cup plus 1 tablespoon grated parmesan cheese
1 egg, whisked
2 medium sweet potatoes, peeled and thinly sliced (on mandolin)
1 tablespoon chopped fresh basil

directions

In food processor, add mushrooms, shallots and spinach or chard, and pulse until shopped and uniform, about 5 times.
In large pan on medium high, add butter and cook until foaming. Add sausage and mushroom mixture. Let brown, undisturbed, about 6 minutes. Stir, add crushed red pepper and some salt and cook for 10 or more minutes. Set aside to cool.
Mix cooled meat mixture with ricotta, thyme, 1/4 Cup parmesan, season with more salt and crushed red pepper if needed. Ad egg and stir tip combined. Set aside.
Preheat oven to 375 degrees.
Using a mandoline, slice potatoes thinly lengthwise, make sure they are very thin.
Spray 8x8 glass baking dish with cooking spray. Place a layer of potatoes on bottom. Spread with about 1/4 cup ricotta mixture across the slices, sprinkle with mozzarella, and repeat about 6 times, ending with potato slices.
Cover tightly with foil and bake until potatoes are tend, about 1 hour. Let rest 15 minutes. Sprinkle with chopped basil and remaining tablespoon of grated parmesan cheese.