SWEET POTATO AND MUSHROOM LASAGNA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361 calorie, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 121 milligrams, Sodium 429 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams
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Mary Boakye
[email protected]I would not recommend this recipe.
Christina Walsh
[email protected]I followed the recipe exactly and the lasagna didn't turn out well.
Flh Spike
[email protected]The lasagna was a little dry for my taste.
Hasnain vir Mohammed
[email protected]I would have liked the lasagna to be a little more flavorful.
Bella Boshoff
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort.
Saud sania
[email protected]I froze some of the lasagna for later and it was just as good when I reheated it.
Tayyab Ruk
[email protected]I made this lasagna ahead of time and it reheated well.
Milon Chandra
[email protected]I didn't have any mushrooms on hand so I used zucchini instead.
Nur Mohammad official
[email protected]I used a different type of cheese than the recipe called for and it turned out great.
Thomas Loyed
[email protected]I added some extra cheese to the top of the lasagna and it was even better.
Sunita Xettri
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Ian Ochieng
[email protected]I love that this lasagna is made with whole wheat pasta.
Sd Sultan
[email protected]This is a great recipe for a vegetarian lasagna.
Emaan Shahzad
[email protected]I've made this lasagna several times and it's always a favorite.
Tebello Justice
[email protected]I made this lasagna for a party and it was a big success.
Raju Soni
[email protected]This recipe was easy to follow and the lasagna turned out perfectly.
Ram Dhimal
[email protected]I'm not a huge fan of sweet potatoes, but I was pleasantly surprised by how well they worked in this lasagna.
Jackson Makumi
[email protected]This lasagna was a hit with my family! The sweet potatoes and mushrooms added a unique and delicious flavor.