SWEET POTATO LASAGNA

Lasagna is back in style and especially popular are vegetarian ones like this. It freezes well too so you can make two batches - freeze in individual packages for last minute meals.

Lasagna is back in style and especially popular are vegetarian ones like this. It freezes well too so you can make two batches - freeze in individual packages for last minute meals.

Makes 8 to 10 servings

Ingredients

  • 2 lbs sweet potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp losher salt
  • 12 lasagna noodles
  • sauce:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 1 1/2 tsp kosher salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • generous pinch nutmeg
  • 1/2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce (optional)
  • 3 cups grated Fontina
  • 1/2 cup grated parmesan (preferably Parmigiano Reggiano)

Method

  1. Peel sweet potatoes, slice thinly, toss with olive oil and salt and place in a single layer on a parchment paper lined baking sheet. Roast in a preheated 400F oven until lightly browned and tender - about 25 to 30 minutes.
  2. Meanwhile bring a large deep skillet of water to a boil. Add 1 tsp salt. Cook 3 noodles at a time for about 3 to 5 minutes until just tender. Rinse in cold water and arrange in a single on wet tea towels. Repeat, layering the noodles on wet tea towels. (You may not need all the noodles.)
  3. Prepare sauce by melting butter in a large saucepan and whisking in flour. Cook gently, without browning about 2 to 3 minutes. Whisk in milk and bring to a boil. Cook, stirring until mixture thickens. Season with salt, pepper, nutmeg, Tabasco and Worcestershire sauce to taste. Mixture should be well seasoned.
  4. To assemble, spoon about 1/2 cup sauce over the bottom of a 9" or 10" square baking dish. Line with a single layer of noodles. Arrange a layer of roasted sweet potatoes over the noodles. Spread with 1 1/2 cups sauce. Sprinkle with half the Fontina. Repeat layers. Top with noodles, spread with remaining sauce. Sprinkle with parmesan.
  5. Bake in a preheated 350F oven for 25 to 30 minutes until bubbling and browned on top. Let lasagna rest 10 minutes before serving.

SWEET POTATO LASAGNA

Find more of Bonnie's delicious recipes in her cookbooks: