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Two-potato lasagna
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.
SERVES
6
TO
8
Ingredients
- 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
- 1 egg
- 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
Directions
- 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.
- Let stand ten minutes before slicing.
