Sweet Potato Lasagna

 Posted by at 1:05 am  Recipes  Add comments
May 112011

sweet potato lasagneThis is a super immune boosting and savory dish combining many of the nutritious ingredients that will boost your immune system. You’ll get the vitamin C from the peppers and tomatoes, plus a healthy dose of carotenoids from the carrots and sweet potatoes – load it up with garlic, of course. I made a double batch, and it freezes well.

Lasagna: Ingredients

3-4 Large Sweet Potatoes, peeled and thinly sliced lengthwise
1 recipe Red Sauce (see below), or use your favorite pasta sauce
3 Cups Mozzarella (best quality)
1/4 Cup Romano, or parmesan (freshly grated if possible)
1/4 Cup Extra Virgin Olive Oil, plus extra to drizzle on top (use the best quality oil you have for the drizzle)

Lasagna: Directions

  1. Ladle a small amount of the sauce on the bottom of a large casserole dish and spread thin (see directions below for the red sauce)
  2. Add one layer of sliced sweet potatoes to the dish (covering the entire area of the pan)
  3. Add 1/3 of the cheese and enough red sauce to cover the cheese
  4. Repeat the process until the dish is almost to the top
  5. Top with the Romano cheese and bake for 45-55 minutes in 350 degree oven, (or until cheese is completely melted, but not dark brown), and potatoes are tender when pierced with fork
  6. Remove from oven; let cool 5 minutes before slicing
  7. Place slices on warmed plates and top with small drizzle of high quality extra virgin olive oil

Red Sauce: Ingredients

2 14.5oz cans Whole Stewed Tomatoes (juice included)
5 Garlic Cloves, sliced paper thin
1 Yellow Onion, diced
1 cup sliced mushrooms
1 medium red pepper, cut in 1 inch strips
1 Carrot, shredded
1/4 Cup Fresh Thyme, chopped
6-8 Basil Leaves, chopped
Splash Dry White Wine

Red Sauce: Directions

Red sauce can be made in advance

  1. Heat 1/4 cup of the oil in medium sauce pan over medium-high heat until hot (not smoking)
  2. Add the mushrooms and red pepper strips, and cook for 5 minutes; then onion, garlic, carrot and thyme and sauté for 5-7 minutes or until onions are almost brown
  3. Add 1/4 cup white wine and let simmer until almost completely evaporated
  4. Hand crush the canned tomatoes into the pan, pour in juices as well
  5. Add basil and let simmer on low for 30-35 minutes, stirring often (sauce should be thick and chunky)

  One Response to “Sweet Potato Lasagna”

  1. Mmmm sounds lovely will try it out this week 🙂 Thank you

Leave a Reply