Tuesday, November 4, 2008

Sweet Potato Lasagna

I havn't tried this yet, but it's on my to-do list, if anyone tries it before me please let me know how it goes.

  • 3 lbs (1.5 kg) sweet potatoes
  • 2 tbsp (25 mL) olive oil
  • 1 tsp (5 mL) salt
  • 8 lasagna noodles
  • 3 Tbsp (50 mL) vegetable oil or butter
  • 1/4 cup (50 mL) all-purpose flour
  • 4 cups (1 L) 1% milk, hot
  • 1 tsp (5 mL) salt or to taste
  • 1/4 tsp (1 mL) pepper
  • generous pinch nutmeg
  • pinch cayenne
  • 2 cups (500 mL) grated mild cheese (e.g. Lappi or mozzarella)
  • 1/4 cup (50 mL) grated Parmigiano Reggiano

Get Cooking!

1. Peel sweet potatoes, cut into 1/4-in. (5-mm) slices, toss with olive oil and salt and place in a single layer on a parch­ment-lined baking sheet. Roast in a preheated 400°F (200°C) oven until lightly browned, about 30 minutes.

2. Meanwhile bring a pot of water to a boil. Add 1 tbsp (15 mL) salt. Cook noodles 3 to 5 minutes, until just tender. Rinse in cold water and arrange in a single layer on wet tea towels.

3. Melt butter in a large saucepan, whisking in flour. Cook gently, without browning, about 2 to 3 minutes. Whisk in hot milk and bring to a boil, stirring until mixture thickens. Season with salt, pepper, nutmeg, cayenne to taste.

4. To assemble, spoon about 1/2 cup (125 mL) sauce over the bottom of an oiled 9- x 9-in. (2L) baking dish. Line with a layer of noodles, then a layer of roasted sweet potatoes. Spread with 1 1/2 cups (375 mL) sauce and half the grated mild cheese. Repeat layers. Sprinkle with Parmigiano Reggiano.

5. Bake in a preheated 350°F (180°C) oven for 25 to 30 minutes, until bubbling and browned on top. Let rest 10 minutes before serving. Makes 8 to 10 servings.

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