Sweet Potato Lasagna

I made the original recipe for a potluck party, but found it a bit too greasy for my taste. I promised cousin Jennie that I would modify the recipe to make it a bit healthier, and being a woman of her words, and perhaps having an ulterior motive of needing to use up a LOT of  sweet potatoes (thank you CSA produce overload), I did! I made this healthier by using ricotta and cottage cheese instead of marscapone,  reduced the amount of mozzarella and parmesan cheese, took out the butter, and added more herbs for flavor.

Adapted from How Sweet Eats

Serves 6-8 (a lot for the both of us, so I ended up freezing most of it. I ate some for dinner today and it heated up very well.)

Ingredients:

9-12 whole wheat with flaxseed lasagna noodle sheets ( I was skeptical about the texture of these noodles, but they were nice and al dente, just the way I like it!)

Six medium sweet potatoes, peeled and cubed

16 ounces non-fat cottage cheese

16 ounces non-fat ricotta cheese

1/2 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

A couple sprigs of rosemary and marjoram, chopped

3 shallots, thinly sliced

6 cloves of garlic, minced or pressed

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon nutmeg

a bunch of sage leaves

olive oil for drizzling

Method:

Preheat oven to 350 degrees F.

Lay cubed sweet potatoes on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash and potatoes with olive oil, then sprinkle with nutmeg and 1/2 teaspoon each of salt and pepper. Roast for 50 minutes, tossing every 15 minutes or so. Remove from oven and let cool.

Once cool, mash with a potato masher or fork.

Heat a skillet over medium heat and add olive oil. Add in shallots and garlic, and whisk every 30 seconds or so for 2-3 minutes. The shallots and garlic should be fragrant.

In a bowl, combine ricotta, cottage cheese, herbs, remaining salt and pepper, and the shallots/garlic mixture. Combine until somewhat smooth and spreadable.

Spray a 9 x 13 pan with non-stick spray, then lay a single layer of noodles down. Spread half of the  sweet potatoes, then half of the ricotta/cottage cheese mixture on top of that. Repeat with one more set of noodles, sweet potatoes, and the rest of the ricotta/cottage cheese. Crumble mozzarella and parmesan on top of the whole dish.

Top the dish over with sage leaves and bake for 45 minutes, or until cheese on top is golden and bubbly.

Serves 6-8 people, so I cut this into 10 generous pieces, and it’s about 250 calories/piece.

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2 thoughts on “Sweet Potato Lasagna

  1. That looks and sounds AH-MAZING!!! So creative subbing in healthier ingredients. I can’t wait to try it out. Thanks for sharing, as usual! :)

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