Sweet Potato and Mushroom Lasagna

Total Time:
1 hr 45 min
10 min
20 min
1 hr 15 min

4 to 6 servings

  • 1 pint cremini mushrooms
  • 1 shallot, roughly chopped
  • 1/2 bunch Swiss chard, roughly chopped
  • 1 tablespoon butter
  • 1/8 teaspoon crushed red pepper, plus more if needed
  • Salt
  • 16 ounces whole milk ricotta
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup plus 1 tablespoon grated Parmesan
  • 1 large egg, whisked
  • 2 medium sweet potatoes, peeled
  • Nonstick cooking spray, for spraying the baking dish
  • Chopped fresh basil, for sprinkling
  • 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.

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