Worst Blog Ever

Kristie and I made an excellent Sweet Potato Lasagne today.  Which is  the amalgamation of two separate recipes, so I can't really direct you to one particular recipe.  The recipe itself was inspired by a couple of our friends who came to visit us here in NZ last year.

Here is what we came up with:


Sweet Potato Lasagne

Ingredients

Filling

2 tbsp Olive Oil
5-6 Small Sweet Potatoes, thinly sliced
2 Zucchini, thinly sliced
1 1/2 cup Mushrooms, sliced
3 Cloves Garlic

Cheese Sauce

1 brick Cream Cheese
250 g Ricotta
1/4 c Basil
1 1/2 c Mozza/Cheddar combo

White Sauce

3 tbsp (50 mL) vegetable oil or butter
¼ cup (50 mL) all-purpose flour
4 cups (1 L) 1% milk, hot
1 tsp (5 mL) salt or to taste
¼ tsp (1 mL) pepper
generous pinch nutmeg
pinch cayenne
2 cups (500 mL) grated mild cheese (e.g. Lappi or mozzarella)
¼ cup (50 mL) grated Parmigiano Reggiano

Directions

1. Peel and slice the sweet potatoes. In a large bowl, combine the olive oil, 2 cloves garlic, minced, and salt and pepper to taste. Toss in the sweet potatoes and the mushrooms, and bake on a foil-lined cookie sheet for 20 minutes.
2. While the vegetables are roasting, mix ricotta, cream cheese, goat cheese, basil, 1 clove garlic, minced and salt and pepper to taste.
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 ½ 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 1½ cups (375 mL) sauce and half the grated mild cheese. Repeat layers.  Sprinkle with Parmigiano Reggiano.
5. Cover lasagne with foil, and bake in a preheated 350°F (180°C) oven for 45 minutes.  Remove Foil and bake for another 15 minutes.  Let cool for 15 minutes.