Monday, September 21, 2015

Sweet Potato Lasagna

Disclaimer: I received 175 Essential Slow Cooker Classics for review from the publisher. All opinions are my own.


Courtesy of 175 Essential Slow Cooker Classics by Judith Finlayson copyright 2015 www.robertrose.ca/ Reprinted with publisher permission. Available where books are sold.

One thing I can say about my men is that they love their meat. They are truly carnivores. You will not see many meatless meals being served in our home unless it is a soup or something of that nature. However, when I saw this recipe in 175 Essential Slow Cooker Classics, I knew I had to try it.

Sweet potatoes have became one of my go to ingredients. They are so versatile that there is many different ways to prepare them. In this dish, they are definitely the star and taste amazing. My family loved this recipe and I know you will too!!

Now, on to the recipe!

Sweet Potato Lasagna
By: Judith Finlayson

You will need a:

5-qt slow cooker (my oval one worked perfectly)

Ingredients:

12 brown rice lasagna noodles**
1 Tbsp olive oil
4 c tomato sauce
2 c ricotta cheese
3 medium sweet potatoes, peeled and thinly sliced
1 Tbsp dried Italian seasoning
2 c shredded lower-fat mozzarella cheese**
1/4 c freshly grated Parmesan cheese**


** I used oven ready lasagna noodles in my dish. Ms. Finlayson suggested these in her tip section of the recipe. Since, I used the oven ready variety, I could skip Step 1 of the recipe. I still have included this step for those who do not use oven ready noodles.
**I also used Part Skim mozzarella cheese and a prepackaged Parmesan cheese.

Directions:

Cook lasagna noodles in a pot of boiling salted water, until slightly undercooked, or according to package instructions, undercooking by 2 minutes. Drain, toss with oil and set aside.

Spread 1 cup of the tomato sauce over the bottom of prepared slow cooker stoneware.

Cover with 3 noodles.

Spread with one-third each of ricotta,

sweet potatoes,

and dried Italian seasoning.

Add one-quarter of the tomato sauce

ans mozzarella.

Repeat twice. Cover with final layer of noodles. Pour remaining sauce over top. Sprinkle with remaining mozzarella and Parmesan cheese.

Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until sweet potatoes are tender and mixture is hot and bubbly.



This recipe was so delicious. Even my carnivore loving men really enjoyed this recipe. The cooking hubby even stated that it tasted like there was meat in the dish (though there wasn't). I am just thankful I now have a recipe I can go to when I want to have a meatless evening.

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!

Sweet Potato Lasagna
By: Judith Finlayson
Printable recipe available here

Courtesy of 175 Essential Slow Cooker Classics by Judith Finlayson copyright 2015 www.robertrose.ca/ Reprinted with publisher permission. Available where books are sold.

Prep Time: 15 minutes    Cooking Time: 6 hours LOW     Difficulty: Easy      Serves: 6 to 8

You will need a:

5-qt slow cooker (my oval one worked perfectly)

Ingredients:

12 brown rice lasagna noodles**
1 Tbsp olive oil
4 c tomato sauce
2 c ricotta cheese
3 medium sweet potatoes, peeled and thinly sliced
1 Tbsp dried Italian seasoning
2 c shredded lower-fat mozzarella cheese
1/4 c freshly grated Parmesan cheese

**Per Ms. Finlayson's tips, you can use whole wheat noodles or oven ready noodles instead of brown rice noodles (use these if you would like to make this a gluten free reicpe). If you use oven ready noodles, you do not need to complete step one.

Directions:

1. Cook lasagna noodles in a pot of boiling salted water, until slightly undercooked, or according to package instructions, undercooking by 2 minutes. Drain, toss with oil and set aside.

2. Spread 1 cup of the tomato sauce over bottom of prepared slow cooker stoneware. Cover with 3 noodles. Spread with one-third each of the ricotta, sweet potatoes and dried Italian seasoning and one-quarter of the tomato sauce and mozzarella. Repeat twice. Cover with final layer of noodles. Pour remaining sauce over top. Sprinkle with remaining mozzarella and the Parmesan cheese.

3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until sweet potatoes are tender and mixture is hot and bubbly.

No comments :

Post a Comment