Directions: |
Directions:1. Prepare Ingredients
Preheat oven to 400°F. Bring a large pot of
water to a boil over high heat. Rinse sweet
potato and cut on a diagonal into ⅛-inch
slices. Remove turkey sausage from
casings, discarding casings.
2. Blanch Sweet Potato
Add sweet potato and a generous pinch
salt to pot of boiling water. Cook until just
tender, about 6 minutes. Drain, transfer to
a medium bowl, and season generously
with salt and pepper.
3. Brown Sausage
While sweet potato blanches, heat 1
tablespoon olive oil in a medium
ovenproof high-sided pan over mediumhigh
heat. When oil is shimmering, add
sausage and cook, breaking up with a
wooden spoon, until browned, about 5
minutes. Add marinara sauce, stir to
combine, and cook until warmed through,
about 2 minutes. Taste and add salt and
pepper as needed. Transfer to a medium
bowl.
4. Season Ricotta
While sausage browns, in a medium bowl,
combine ricotta, spice mix, and half of
grated pecorino. Season with salt and
pepper.
5. Assemble Lasagna
Spread ⅓ of sausage mixture over bottom
of pan from sausage. Arrange ⅓ of sweet
potato on top, followed by another ⅓ of
sausage mixture and ½ of ricotta. Top with
another ⅓ of sweet potato, then
remaining sausage mixture, then
remaining ricotta. Finish with remaining
sweet potato.
6. Bake Lasagna
Scatter shredded mozzarella and
remaining grated pecorino over lasagna.
Drizzle with 1 teaspoon olive oil. Bake until
sweet potato is tender and cheese is
melted, about 8 minutes. If desired, broil
until cheese is browned, about 2 minutes
more. Serve family style. Store any
leftovers in airtight container in fridge for
up to 3 days. |
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