Yellow-fleshed and sweet potatoes replace the pasta noodles in this seasonal (and gluten-free!) twist on lasagna. Make it as a main dish for vegetarians or as an accompaniment to just about any roast at your next family gathering.
1.125 kilograms yellow-fleshed potatoes, scrubbed
1.125 kilograms sweet potatoes, peeled
4 teaspoons olive oil
3/4 teaspoon salt
1 tub (454 grams) extra smooth ricotta cheese
2/3 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 cloves garlic, minced
3/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper or crushed red pepper flakes
2 1/2 cups marinara sauce (homemade, or use your favourite jarred variety)
3 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
Slice potatoes and sweet potatoes into thin (three millimeter) slices.
Arrange on parchment paper-lined large rimmed baking sheets.
Spritz or drizzle with oil, turning to coat. Sprinkle with 1/2 teaspoon of the salt.
Bake in 400°F (200°C) oven until just fork-tender, switching and rotating pans halfway through, 20 to 25 minutes.
Stir together ricotta, half of the Parmesan, basil, egg, garlic, oregano, pepper and remaining 1/4 teaspoon salt; set aside.
In greased 3.5 liter lasagna dish, spread three tablespoons of the marinara sauce.
Top with 1/3 each of the potato slices, slightly overlapping and alternating colours.
Dot with half of the ricotta mixture, spreading to cover.
Top with 1/3 of the remaining pasta sauce; sprinkle with one cup of the mozzarella.
Repeat layers of potato, ricotta, pasta sauce and mozzarella once.
Top with remaining potatoes, sauce, mozzarella and Parmesan. Sprinkle with parsley.
Cover with greased foil. (Make-ahead: Refrigerate for up to one day. Add 15 minutes to initial baking time.)
Bake, 30 minutes.
Uncover and bake, until hot, bubbling and golden on top, about 30 minutes.