Sweet Potato Lasagna
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!