Unfortunately, I do not have many pictures of this masterpiece, but let me tell you, I am super proud of this recipe.
This recipe is probably one of the first that I had to invent a lot of the components myself, without knowing how good it would all taste in the end, but let me tell you… the sweet potato and ricotta mixture is just out of this darn world.
So, just trust me, and enjoy this warm and delicious dish!
- Large bag or bundle of fresh spinach, rinsed (or 1pkg frozen if necessary, but fresh is def better!)
- 2 avg size sweet potatoes (not small)
- Fresh sage
- 15oz ricotta cheese
- 2 bags shredded mozzarella (I used a whole bag and bit more of the 2nd but if you want you can use less and only use one bag)
- 1 tbsp butter
- Lasagna noodles (I used a half of a 16oz package)
- 2 cups tomato sauce (I used Prego Florentine Spinach & Cheese, because it seemed to go with the recipe, but it really doesn’t matter, use your fave)
- Splash of veggie stock
- Olive oil
- Salt & Pepper to taste
- Clean, peel, and dice sweet potatoes into small cubes, and add to salted, boiling water, let cook until soft and smooshy, about 10-15 m
- Cook lasagna noodles as package advises (usually boil salted water, add noodles, boil for ~10min), drain, rinse, and set aside (you can add a little olive oil so they don’t stick together)
- In a large pan, heat up a tbsp or 2 of olive oil, and add your spinach. Cook down a bit, add some salt and pepper. Cook until completely wilted and dark green. Remove from heat and set aside
- Once the potatoes are done, drain and add to large bowl. Add the butter (more if you like) and a splash of veggie stock, just enough to add a little moisture. Mash/blend/smoosh however you like until creamy. Add chopped sage, I recommend a decent pinch and season to taste with salt and pepper. Mix in ricotta with sweet potatoes and set aside.
- Now that all of your components are ready, preheat your oven to 375˚F
- Add some tomato sauce to the bottom of your pan, just enough to slightly cover the bottom of your dish where you can still see through it (idk, maybe a 1/4 of a cup?)
- Lay down lasagna noodles to cover dish
- Dollop half the potato & ricotta mixture and spread out as evenly as possible
- Pour half of the remaining sauce over
- Sprinkle a layer of mozzarella
- Add another layer of each: noodles, potato/ricotta filling, mozz cheese, sauce.
- Add a nice thick layer of cheese on top
- Pop in the oven for ~45min. Top it off with the broiler if your top doesn’t get browned.
A fun addition that i wasn’t ambitious enough to try, was to fry some whole sage leaves to garnish with. I might try that next time but I had a lot of pans going on already and limited counter space 🙂