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Monday, February 10, 2014

Sweet Potato, Spinach and Caramelized Onion Lasagna

Last week I made a scrumptious vegetarian lasagna with spinach, sweet potato and caramelized onion. I used swiss cheese on the top of the bake as well as in a pesto cream sauce incorporated into the layers for moisture. The sweet onions and potatoes compliment the salty and tart swiss cheese. You're going to love this! 

Sweet Potato, Spinach and Caramelized Onion Lasagna
(serves 4-6)

1 tbsp butter
1 tbsp minced garlic  
2/3 cup milk
4 tbsp pre-packaged pesto
2 cups grated swiss cheese
1 tsp salt
1 tsp pepper
1 bag frozen spinach, thawed
2/3 cup sour cream  
1 package non-bake lasagna noodles
1 cups pre-cooked sweet potato puree
1 cup pre-cooked caramelized yellow onions

Preheat oven to 350 degrees. In a small sauce pan, heat butter over medium heat, then add garlic and saute 2-3 minutes. Then add milk and pesto and allow to boil. Once at a boil, reduce heat to low and add 1 cup swiss cheese, salt and pepper. Stir on low until thickens. Meanwhile, add thawed and drained spinach to a bowl and mix with sour cream and 1/2 cup swiss cheese. To assemble lasagna, use an 8 x 8 pan and pour a thin layer of pesto/milk/cheese mixture into bottom. Next, add a layer of lasagna noodles followed by: spinach mixture, noodles, sweet potato, noodles, caramelized onion, noodles. Pour remaining pesto/milk/cheese mixture on top layer of noodles followed by remaining 1/2 cup of swiss cheese. Bake with foil on top to prevent the cheese from burning at 350 for 25 minutes. Then remove foil and bake another 15-20 minutes or until top cheese layer is lightly browned and melted. 


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