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Pasta-less Mushroom and Sweet Potato Lasagna

A lasagna made with just vegetables and cheese – you can’t get much better than that. This lasagna uses sweet potato slices as a substitute for the pasta and is layered with a mixture of mushrooms, chard, and cheeses.

Mushroom and Sweet Potato Lasagna
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100 g button mushrooms
  • 1 shallot
  • ½ bunch Swiss chard or kale
  • ¾ tablespoon butter
  • ¼ - ½ teaspoon red pepper flakes (or to taste)
  • salt
  • 450 g ricotta cheese
  • 1 teaspoon fresh thyme leaves, chopped
  • ¼ cup grated Parmesan cheese
  • 1 large egg, whisked
  • 2 medium sweet potatoes, peeled
  • fresh basil, finely chopped, for garnish
  • 1 tablespoon grated Parmesan cheese, for garnish
Instructions
  1. Chop the mushrooms, shallots and chard (or kale) to a small uniform size (or pulse about 5 times in a food processor until chopped and uniform) .
  2. Heat a large pan to medium high and add the butter. When foaming add the mushroom mixture and stir to mix. Let the ingredients brown, undisturbed for about 5 minutes.
  3. Stir the vegetablkes and add the crushed red pepper and some salt and continue cooking for a further 10 minutes. Set aside to cool.
  4. When cooled mix together the vegetable mixture with the ricotta, thyme and ¼ cup of the parmesan cheese. Adjust the saeasoning with more salt and crushed red pepper if needed.
  5. Add in the egg and stir until combined. Set aside.
  6. Preheat the oven to 190°C.
  7. Using a mandoline, slice the sweet potatoes thinly lengthwise. (Make sure they are very thin, almost translucent)
  8. Grease a 20cm x 20cm glass baking dish with butter (or spray with nonstick cooking spray).
  9. Place a layer of the thinly sliced sweet potatoes on the bottom.
  10. Spread about ¼ cup of the vegetable/ricotta mixture across the slices and repeat for 6 more layers or until you run out of potatoes or vege/cheese mixture. Make sure the top layer is potatoes.
  11. Cover tightly with foil and bake for about 1 hour or until the sweet potatoes are tender, about 1 hour.
  12. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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