This week’s recipe is from Bridget again! Bridget is one of Spira’s Karma-Yogi. She helps us keep our facility spotless as well as giving front desk support to the teaching staff. She finished Spira’s 200 Hour Teacher Training last year and she is currently enrolled in Spira’s mentorship program. Bridget is also a mom and a Licensed Nutritionist.
Bridget’s Sweet Potato Lasagna
I’ve never been a big fan of traditional lasagna because I think the noodles are too mushy, and it tends to be a very heavy meal that doesn’t provide me with lasting energy I need to get through the day. I made this with what I had on hand and was pleasantly surprised at how tasty it turned out, and so was my family! Even if you think you don’t like sweet potatoes, this recipe might change your mind. It’s really good for breakfast/lunch the next day with a fried egg on top, or cold atop a bed of greens.
2-3 med/large sweet potatoes
2-3 tablespoons unsalted butter
Salt & pepper
5 cloves garlic, minced
10-12 crimini mushrooms, minced*
1 28oz can whole tomatoes
1 tablespoon tomato paste
3-4 cups chopped kale, chard, or spinach
Red pepper flakes, optional
Dried oregano, optional
1 container ricotta, or goat cheese
¼ cup fresh chopped parsley
2 cups mozzarella cheese, grated
*You can use bottled marinara sauce (no added sugar). Pesto sauce works well too.
*Mincing the mushrooms mimics ground meat, but you can chop, or add ground meat of choice.
Preheat oven to 375 degrees.
Thinly slice sweet potatoes using either a mandolin or sharp knife (about a 1/8 of an inch).
Heat a large skillet over med heat, melt butter and sauté garlic until fragrant. Add mushrooms and sauté until soft (about 5 minutes).
Use your hands, and squeeze tomatoes directly into the pan. You can further break them apart with the back of a wooden spoon as you cook. Add tomato paste and greens, stir to combine. Reduce heat, and simmer until it starts to thicken, about 15-20 minutes. Add seasoning to taste.
In a medium sized bowl, mix ricotta or goat cheese with the egg and fresh parsley. I used goat cheese because that’s what I had, but if you prefer ricotta use that.
In a 9×11 inch (or similar size) dish, begin laying down the sweet potatoes in a single layer, overlapping slightly.
Top potatoes with 1/3 of the marinara sauce, and spread using a wooden spoon or spatula.
Dollop ½ the ricotta (or goat cheese) mixture over the marinara sauce, and spread slightly. Add another layer of sweet potatoes, slightly overlapping. Repeat until you have used all of the sweet potatoes, cheese sauce, and marinara.
Top the lasagna with mozzarella cheese. Cover dish with foil, and bake for about 45 minutes until sweet potatoes are soft.
Remove foil, increase heat to 400 degrees, and bake another 5 minutes until melty and bubbly. Enjoy!