Try this Sweet Potato Lasagna recipe, or contribute your own.
Suggest a better descriptionSource: Shirley
Boil sweet potatoes until done. Cool until you can handle. Once cool, peel, and slice into planks. Melt butter in a 5 quart pan. Using a whisk, blend in flour and continue to whisk until there is a nutty aroma. Gradually stir in milk, (2 cups at a time) with the whisk and let thicken, at a low heat. When all the milk is added, sprinkle in the parmesan and 1 cup of mozzarella. Continue to whisk until blended. Saute onion, mushrooms and fennel until soft. Blend together, ricotta, cottage cheese, and sauteed vegetables. Use 2 9x13 pans. Put a layer of cheese sauce on bottom of each pan. Layer noodles over sauce, then vegetables and ricotta/cottage cheese. Place layer of sweet potatoes over ricotta mixture, cover with a layer of mozzarella cheese sauce. Repeat layers.
Spray aluminum foil with oil, and cover each pan. Bake at 350 for 45 minutes to 1 hour.
I you don't have enough sauce, add a little water.
The lower the temperature the juicier it is.
After taking it out of the oven let is set on the stove for 15-20 minutes before serving. It will absorb more of the juices and be eaiser to cut.
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Serving Size: 1 Serving (1311g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2431 | ||
Calories from Fat: 1744 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 193.8g | 258 % | |
Saturated Fat 117.2g | 586 % | |
Monounsaturated Fat 49.7g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 582.1mg | 179 % | |
Sodium 3437.7mg | 119 % | |
Potassium 3016.9mg | 79 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 58.4g | ||
Protein 109.3g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2431
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