Aric Albrecht October 28, 2020 Fall Recipes
for the filling:
1 (15-ounce) container whole milk ricotta cheese
½ cup crumbled feta cheese
2 garlic cloves, minced
¼ cup chopped fresh basil
2 tablespoons chopped fresh sage, more for the topping
¼ teaspoon red pepper flakes
Sea salt and freshly ground black pepper
for the lasagna:
Extra-virgin olive oil, for drizzling
½ cup marinara sauce
2 sweet potatoes, cut paper thin (enough for 3 layers)*
2 cups fresh baby spinach
½ to ¾ cup shredded mozzarella cheese
2 tablespoons freshly grated Parmigiano cheese
¼ cup chopped parsley, optional
1. Preheat the oven to 375°F.
2. In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes and a few generous pinches of salt and pepper.
3. Lightly grease an 8x8 or similar size baking pan with olive oil. (Pictured is a 7x10 inch pan) Spread the marinara sauce over the bottom of the baking dish and top with the first layer of sweet potato slices. Spread with half of the ricotta cheese mixture and add a layer of 1 cup baby spinach. Add the next sweet potato layer, the remaining ricotta cheese, and the remaining spinach. Top with the last layer of sweet potatoes, the shredded mozzarella, and the Parmigiano cheese.
4. Bake for 35 minutes, uncovered. If cheese starts browning too much, cover the pan with a sheet of aluminum foil. Add the remaining fresh sage during the last minute of baking time.
5. Remove from the oven and let sit for 15 minutes before slicing. Sprinkle with parsley, if using.
- If your sweet potatoes are not paper thin, you will need to increase the baking time in order for them to become tender (and cover for half of the total baking time).
- This lasagna is not very tall after it bakes since the vegetables cook down a bit. This recipe yields 4 large servings for us (or 6 smaller servings). To bulk this up and increase the number of servings, you could add 2 layers of regular lasagna noodles in addition to the sweet potato layers.