Sweet Potato and Mushroom Lasagna
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 121 milligrams
- Sodium
- 429 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 3 grams
- Protein
- 21 grams
- Sugar
- 4 grams
- Total: 2 hr (includes cooling and resting times)
- Active: 40 min
Ingredients
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
Directions
Special equipment:
a mandoline- 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.