Best 3 Raise The Roof Sweet Potato Lasagna Recipes
**Raise the Roof Sweet Potato Lasagna: A Satisfying and Nutritious Dish**
Indulge in a culinary delight with Raise the Roof Sweet Potato Lasagna, a delectable dish that combines the natural sweetness of sweet potatoes with a savory and creamy filling. This mouthwatering lasagna features layers of tender sweet potato slices, a hearty lentil and spinach filling, a luscious cashew-based sauce, and a crispy almond and breadcrumb topping. Each bite offers a symphony of flavors and textures, making it a perfect meal for vegetarians, vegans, and anyone seeking a healthier and satisfying lasagna experience. Explore the diverse recipes within this article, including a classic lasagna version, a spicy Mexican-inspired variation, and a lighter, gluten-free option. Prepare to raise the roof with this exceptional sweet potato lasagna that tantalizes taste buds and nourishes the body.
RIP ESSELSTYN'S SWEET POTATO-VEGETABLE LASAGNA
Steps:
- Preheat oven to 400 0 F. Saute the onion on high heat for 3 minutes in a wok or non-stick pan. Add the garlic and cook for 30 seconds. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel, or mash in a bowl with a fork or potato masher, and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
ENGINE 2 RAISE THE ROOF SWEET POTATO VEGETARIAN LASAGNA
If you've heard about the Engine 2 Diet and want to try an Engine 2 approved recipe, here's a sample recipe to try. This is Rip Esselstyn's "Raise the Roof" sweet potato vegetarian lasagna. It's so good, he says, that he served it at his own wedding! It's also low in fat and cholesterol-free. Recipe courtesy of The Engine 2 Diet, by Rip Esselstyn. When I made this recipe, I only needed one box of lasagne noodles because the veggie mixture was so plentiful that I couldn't fit in another layer. The flavor is great, and I think you could use rotini noodles and bake it in a casserole dish for an easier preparation. (Leave the sweet potatoes in chunks if you do that.) Notice that the recipe doesn't call for any oil. If you use a non-stick wok, just add a little water to the bottom and it works just fine.
Provided by Wish I Could Cook
Categories Yam/Sweet Potato
Time 1h30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- To Assemble:.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
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.
Tips:
- Use a variety of sweet potatoes. This will give your lasagna a more complex flavor. Try using a mix of orange, purple, and white sweet potatoes.
- Roast the sweet potatoes before assembling the lasagna. This will help to caramelize the sugars in the potatoes and give them a smoky flavor.
- Use a creamy sauce. This will help to keep the lasagna moist and flavorful. Try using a béchamel sauce, a ricotta sauce, or a combination of the two.
- Layer the lasagna with plenty of cheese. This will help to hold the lasagna together and give it a delicious cheesy flavor. Try using a mix of mozzarella, Parmesan, and ricotta cheeses.
- Bake the lasagna until the cheese is melted and bubbly. This will usually take about 30-40 minutes.
- Let the lasagna cool for a few minutes before slicing and serving. This will help to prevent the lasagna from falling apart.
Conclusion:
Sweet potato lasagna is a delicious and unique twist on the classic lasagna recipe. It is a great way to use up leftover sweet potatoes, and it is also a healthier alternative to traditional lasagna. With its creamy sauce, layers of cheese, and roasted sweet potatoes, this lasagna is sure to be a hit with your family and friends.
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