Italian Sweet Potato Lasagna Recipe 45 Food

SWEET POTATO AND MUSHROOM LASAGNA

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.

SWEET POTATO AND RICOTTA LASAGNA

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!