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Recipe : Entry # 7257
Name
Robin O'Sullivan
Recipe Title
Roasted Sweet Potato Lasagna
Recipe Theme
Main Dishes
Cooperative
Wiregrass EC
Ingredients
1 15-ounce container part-skim ricotta
2 large eggs
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon cracked black pepper, plus more for seasoning
1 10-ounce package frozen chopped spinach, thawed
2 cups shredded mozzarella cheese
11/2 cups shredded Parmesan cheese
1 cup fresh basil leaves, torn
5 sweet potatoes (chopped and roasted ahead of time)
6 cups marinara sauce
12 no-boil lasagna noodles (8 ounces)
Directions
Preheat oven to 400 degrees. In a medium bowl, whisk together the ricotta, eggs, salt and pepper. Add the spinach and stir to combine. In a separate bowl, combine the mozzarella, Parmesan and basil. Spread a third of the marinara sauce in the bottom of a 9-inch by 13-inch baking dish. Put a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, then spread a third of the roasted sweet potatoes over that. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers. End with shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Cool 10 minutes before serving.