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Roasted Sweet Potato Lasagna (Mom’s Best Recipe)

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 1 1/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of Tater tots ( I usually get the two pound bag). Depends on how much you want.
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 1 1/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of Tater tots ( I usually get the two pound bag). Depends on how much you want.
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°F
  2. In a medium bowl, whisk together the ricotta, eggs, salt and pepper
  3. Add the spinach and stir to combine
  4. In a separate bowl, combine the mozzarella, Parmesan and basil
  5. Spread a third of the marinara sauce in the bottom of a 9x13-inch baking dish
  6. Put a layer of lasagna noodles on top
  7. Spread a third of the ricotta mixture over the noodles, then spread a third of the roasted sweet potatoes over that
  8. Sprinkle with a third of the shredded cheese mixture
  9. Repeat to make two more layers
  10. End with shredded cheese mixture on top
  11. Cover the top of the dish with aluminum foil and bake 30 minutes
  12. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more
  13. Cool 10 minutes before serving
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