Saturday, October 29, 2011

Sweet potato and red pepper lasagna

This is a standard lasagna, but with homemade tomato sauce and layers of sweet potato and red pepper between the noodles. It's really delicious--my one quibble is that some of the sweet potato slices didn't cook all the way through. Next time I may roast them first, then mix them in with the cheese mixture.

No-boil lasagna noodles (2 boxes)
Homemade tomato sauce (or, okay, regular tomato sauce would work too)
1 container of ricotta, mixed with 2 eggs, 1/2 cup milk, and 3 tablespoons Italian seasoning
1 container fresh mozzarella, sliced
Several handfuls of freshly grated parmesan
4 sweet potatoes, peeled and very thinly sliced
1 big red pepper, sliced

(Some thawed frozen spinach, with the water squeezed out, would make a fine addition to this lasagna.)

Once you've assembled all the ingredients, layer them: a scoop of sauce on the bottom, noodles, ricotta, sweet potatoes, peppers (then spinach if you're using it), mozzarella, parm, more sauce, repeat until you run out of something, or room in the pan.

Bake at 350 for one hour. Let sit for 15 minutes or so before slicing.

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