Sweet Potato and Mushroom Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pint cremini mushrooms
1 shallot, roughly chopped or onion
½ bunch Swiss chard, roughly chopped or spinach (I used frozen - thawed)
1 tablespoon butter
⅛ teaspoon crushed red pepper, plus more if needed
Salt
16 oz. whole milk ricotta or cottage cheese (done both - preferred cottage cheese)
1 teaspoon fresh thyme leaves, chopped
¼ cup plus 1 tablespoon grated Parmesan
1 large egg, whisked
2 medium sweet potatoes, peeled and thinly sliced
Nonstick cooking spray, (for baking dish)
Chopped fresh basil, for sprinkling (also used some cheese in the layers)
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Directions: |
Directions: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. Mixed together the cooled mushroom mixture with ricotta, thyme and ¼ cup Parmesan. Season with more salt and crushed pepper if needed. Add in egg and stir until combined. Set aside. Preheat oven to 375º. Using 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"x 8" glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about ¼ 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 lightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with chopped basil and remaining 1 tablespoon grated Parmesan and serve. |
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