I love lasagna, but all the layering of noodles and simmering of sauces leaves me exhausted. Make it easy on yourself by swapping sweet potatoes for noodles and making a quick skillet sauce that's creamy and good. A thick topping of crusty cheese pulls the delicious dish together.
- 2 sweet potatoes
1 pound Italian sausage
1 tablespoon flour
2 cups milk
2 cups spinach
2 cups ricotta cheese
2 cloves garlic, chopped
1 cup grated mozzarella cheese
- Preheat your oven to 400˚F.
- Place the Italian sausage in a sauté pan over medium heat and break up the meat while it sears. Cook through.
- Once the meat starts to brown, add the flour, stirring to incorporate, and simmer for 3 minutes.
- Slowly add the milk, and mix. Heat until just about boiling, stirring to bring up to temperature. You'll notice the sauce thicken when it's ready. Remove from heat.
- Wash and peel the sweet potatoes, then cut in half lengthwise. Then use a carrot peeler to cut long strips, making the noodles for the lasagna.
- Mix the ricotta cheese and garlic, and then you're ready to assemble!
- Lightly grease an 8-by-10-inch casserole pan and start with a layer of sweet potatoes, then top with half the ricotta cheese, spreading evenly. Top with 1/3 of the sauce and half the spinach. Repeat with another layer.
- Finish with the remaining sauce on top, then cover with tinfoil. Bake for 40 minutes.
- Remove from the oven and top with the shredded cheese. Place back in the oven until the cheese is melted and slightly browned.
- Let the lasagna set for 10 minutes before serving.
- Pasta, Main Dishes
- North American
- 1 lasagna
- Total Time
- 59 minutes, 59 seconds