It might not seem like it’s the time of year for lasagna, but since this recipe uses thinly sliced sweet potato in place of pasta noodles, it’s quite light and delicious tasting. I developed this recipe after coming up with the bright idea to use Seed to Sausage caramelized onion and pepper sausages in place of meatballs or ground beef. What a great idea. Seed to Sausage is a local artisanal sausage and cured meat producer in the Sharbot Lake area and a real “going concern”. I feel pretty lucky to have local access to their products — you can probably find their products near you…ask Mr. Google to find out.
Anyhoo…like any fine piece of work, it does take time and involves a little technique – and the results are totally worth it. So. If you’re in the mood, gather your ingredients, prep your layers and whip this up. Even the lasagna haters in my house were begging for more. The added ‘gluten free’ bonus makes this a perfect dinner party main course if you have a gluten free guest – trust me, everyone will be happy. A crisp salad with a homemade vinaigrette and a simple, fresh dessert completes the picture. ‘Tis the season for fresh and seasonal ingredients! Yay!
*feel free to modify and personalize this recipe according to what you have on hand*
4 sausages (I use Seed to Sausage- carmelized onion and pepper flavour) (about a pound)
1 large sweet potato, peeled and thinly sliced on a mandoline
3 cups tomato sauce (use your favourite sauce)
1 cup grated asiago cheese
2 cups ricotta cheese (or cottage cheese)
2 large eggs (preferably organic)
1/2 cup freshly grated parmesan
1/2 tsp freshly grated nutmeg
6 cups fresh spinach
2 tbsp olive oil
1 medium onion, diced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Step 1: In large frying pan over medium heat, squeeze meat out of sausage casings into little blobs. Cook slowly, turning occasionally until they are evenly browned and cooked through. Remove to paper-towel lined bowl. Discard any fat in pan.
Step 2: In medium pan, over medium heat, saute onion until softened and browned. Add salt and pepper and stir. Place spinach on top of onions, add a tablespoon or so of water and cover with a large lid for 30 seconds or so. Remove lid and stir spinach and onion together until spinach is wilted. Remove from heat and set aside.
Step 3: In medium bowl, mix together ricotta cheese, eggs, parmesan cheese and nutmeg. Set aside.
Step 4: Organize all of your components in one area. Tomato sauce, sweet potato slices, ricotta mixture, spinach mixture, sausage and grated asiago cheese.
Assembly: In lasagna pan (9 x 13 or 10 x 12 or similar), place one cup of your tomato sauce, spreading evenly. Top with sweet potato slices in an even layer. Blob ricotta cheese mixture over top and spread evenly. Spread spinach mixture over ricotta layer. Top with another layer of sweet potatoes, this layer of potato slices going in a cross-wise direction to the first layer to build in some structure.
Top with tomato sauce, then sausage pieces, then more tomato sauce. Finish with grated asiago cheese. Cover with parchment paper and place foil over the parchment. Seal tightly. Bake in a 350F oven for 45 minutes. Remove cover and continue baking for an additional 15 minutes. Remove from oven, let sit for at least 20 minutes before serving. Serve with a salad and enjoy. 🙂