Sweet Potato and Chicken Lasagna

RECIPE
Sweet Potato and Chicken
Lasagna

Ready in 1 hour 15 minutes

Serves 4 people

Use 8” square baking dish 

Ingredients

Sweet Potato Sauce

  • 1 large sweet potato

  • 2  cups cooked cubed chicken breast

  • ⅔ cup milk 

  • ⅔ cup vegetable broth

  • 1 tbsp toasted and crushed pine or hazelnuts

  • 1 tsp sage

  • 1 tbsp olive oil

  • 1 clove garlic crushes

  • 1 tbsp parmesan cheese

  • ¾ tsp salt

  • ¼ tsp pepper

Ricotta Cheese Sauce

  • 65 g  greek yogurt

  • 150g ricotta

  • 1 medium egg

  • 2 tbsp parsley

  • 2 tbsp parmesan cheese

  • 1 ½ cup mozzarella divided (reserve ½ cup for topping)

8 lasagna noodles

Preparation

  1. For the Sauce: scrub sweet potato and perforate with a fork.

  2. Microwave for 10 minutes and allow to cool.

  3. Scoop out the flesh into a bowl and mash with the (warmed milk).

  4. Meanwhile, saute garlic in olive oil for one minute

  5. Add sweet potato mixture, salt, pepper, parmesan cheese and sage to pan and cook over medium heat

  6. Add vegetable broth reduce to low simmer

  7. For ricotta sauce: mix the following until smooth and creamy: 

  8. Yogurt, ricotta, egg, parsley, parmesan and 1 cup mozzarella

  9. Turn on oven at 375°F

  10. To assemble the lasagna, spoon out enough sweet potato chicken sauce to cover the bottom of baking dish

  11. Layer with lasagna noodles

  12. Layer with more sauce followed by ⅓ ricotta mixture

  13. Repeat with noodles, sauces and ricotta mixture 2 more times

  14. Finally, layer remaining noodles and sweet potato chicken sauce.

  15. Top with ½ cup mozzarella

  16. Cover with foil and bake for 45 minutes

  17. Uncover and broil for 2-3 minutes until mozzarella is golden brown

  18. Allow to rest for 10 minutes before serving

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