SWEET POTATO LASAGNA
Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
- For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
- Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
- Preheat the oven to 350 degrees F.
- To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
SWEET POTATO AND RICOTTA LASAGNA
I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!
Provided by Aunty Dotty
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C.
- To make bechamel, melt butter in a pan over low heat.
- Stir in flour and cook for one minute.
- Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
- Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
- Now heat oil in a large frypan and add onion and garlic.
- Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
- Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
- To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
- Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
- Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
- Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
- Bake for 45 minutes or until nicely golden and tender.
- Serve with a big crunchy salad!
Nutrition Facts : Calories 974.5, Fat 43.4, SaturatedFat 23.1, Cholesterol 113.7, Sodium 977.2, Carbohydrate 110.8, Fiber 12, Sugar 19.8, Protein 40.1
SWEET POTATO AND MUSHROOM LASAGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times.
- Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool.
- Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside.
- Preheat the oven to 375 degrees F.
- Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them.
- Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes.
- Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.
Nutrition Facts : Calories 361 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 121 milligrams, Sodium 429 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE
A tasty, savory version of twice baked sweet potatoes.
Provided by frank11
Categories Side Dish Vegetables Sweet Potatoes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g
More about "sweet potato and ricotta lasagna recipes"
SWEET POTATO LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (75)Total Time 1 hr 20 minsCategory EntreeCalories 298 per serving
- Add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed.
- Peel sweet potatoes and slice thinly with a very sharp knife or mandolin. They shouldn't be paper thin, but semi-thick and bendable - about 1/8th inch.
- In a 9x13-inch (or similar size) dish, begin laying down the sweet potatoes in a single layer, overlapping slightly.
SWEET POTATO AND RICOTTA LASAGNE RECIPE - WELLBEING …
From wellbeing.com.au
VEGETARIAN SWEET POTATO LASAGNA - FIT FOODIE FINDS
From fitfoodiefinds.com
MY FOODIE DAYS | RICOTTA AND SWEET POTATO LASAGNE
From myfoodiedays.com
SWEET POTATO LASAGNA RECIPE (GLUTEN-FREE!) | KITCHN
From thekitchn.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
VEGETARIAN SWEET POTATO LASAGNA WITH QUINOA - MJ AND HUNGRYMAN
From mjandhungryman.com
SWEET POTATO LASAGNA | HEALTHY LASAGNA RECIPE - GREEN HEALTHY …
From greenhealthycooking.com
SWEET POTATO VEGGIE LASAGNA | PLANT BASED COOKING
From plantbasedcooking.com
SWEET POTATO LASAGNA - PLANT-BASED LIFE FOUNDATION
From pblife.org
SWEET POTATO VEGETABLE LASAGNA RECIPE - WELLNESS MAMA
From wellnessmama.com
SHOULD LASAGNA BE MADE WITH RICOTTA OR BéCHAMEL?
From delish.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
THE 20 BEST EASY PASTA RECIPES - THE GUARDIAN
From theguardian.com
20+ BEST RESTAURANT COPYCAT BREAKFAST RECIPES - EATINGWELL
From eatingwell.com
SWEET POTATO LASAGNA RECIPE - TODAY
From today.com
BEST SWEET POTATO SAUSAGE LASAGNA RECIPE - DELISH
From delish.com
15 BEST KALE RECIPES - WHAT TO MAKE WITH KALE - THE PIONEER …
From thepioneerwoman.com
SWEETPOTATO LASAGNA RECIPE | NC SWEETPOTATOES
From ncsweetpotatoes.com
A CHEF'S TOUCH: PASTA AL FORNO OPENS IN AMES WITH ITALIAN RECIPES ...
From amestrib.com
PALEO SWEET POTATO LASAGNA WITH ALMOND RICOTTA & BASIL PESTO
From asaucykitchen.com
LET PEAK PRODUCE DO THE HEAVY LIFTING - THE NEW YORK TIMES
From nytimes.com
EASY SWEET POTATO LASAGNA WITH BURRATA - THE CURIOUS PLATE
From thecuriousplate.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #vegetables #european #vegetarian #italian #lasagna #dietary #one-dish-meal #low-sodium #low-calorie #comfort-food #low-in-something #pasta-rice-and-grains #taste-mood #savory #4-hours-or-less
You'll also love