Recipe courtesy of North Carolina Sweet Potatoes.
See also: More vegetarian lasagna recipes to try.
- 4 medium sweet potatoes (about 2 pounds)
- 4 cups loosely packed fresh basil leaves
- 4 cups loosely packed fresh spinach
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 5 cloves garlic
- 15 ounces part-skim ricotta
- 6 ounces grated mozzarella
- 1/3 cup Parmesan cheese
- Ground black pepper
- 2 cups tomato basil marinara sauce
- water and salt for boiling
- 12 lasagna noodles
Poke sweet potatoes all over with a fork. Wrap each in a damp paper towel and microwave together on high, until fork-tender, 6 to 8 minutes total. When sweet potatoes are cool enough to touch, remove the skin.
Meanwhile in a food processor, combine the basil, spinach, pine nuts, olive oil and garlic to make the pesto. Blend until smooth.
Add the ricotta, half of the mozzarella, the Parmesan cheese and peeled sweet potatoes to the pesto in the food processor and process until smooth. Season to taste with salt and black pepper.
Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by- 13-inch baking pan.
Bring a pot of salted water to a boil, then add the lasagna noodles. Cook until just al dente. Using a pair of tongs, carefully remove the noodles from the cooking water and place them next to each other on a baking sheet or work surface.
Divide the sweet potato filling onto the noodles and spread to cover them. Beginning at one end, loosely roll each noodle. Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible. Top with the remaining tomato sauce.
Cover pan with aluminum foil and bake for 30 minutes. Remove foil, add remaining mozzarella cheese and then return to oven, uncovered, until cheese starts to brown, about 15 more minutes. Allow to cool for at least five minutes before serving.
Makes six servings.