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Author Notes: This Lasagna isn't actually lasagna at all - not only is it vegetarian, it's made without any pasta. Instead, thin strips of roasted sweet potatoes act as broad noodles. These are layered with homemade sauce, sauteed kale, and gooey, salty cheese. The dish holds together very well, and is lighter and healthier than a traditional lasagna. Most importantly, it's just as tasty and satisfying. Heat up leftovers the next day for lunch - the flavors only get better together with time! —jillhaap
- 1/3 cup olive oil, plus 5 tablespoons, divided
- 6 cloves garlic, minced and divided
- 1/2 pound mushrooms, chopped (8 ounces)
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons coriander, divided
- 2 1/4 teaspoons salt, divided
- 1 1/4 teaspoons pepper, divided
- 1 can diced tomatoes (28 ounces)
- 1 can tomato sauce (8 ounces)
- 1 can tomato paste (6 ounces)
- 1 teaspoon crushed red pepper
- 1/2 cup vegetable broth
- 5 sprigs thyme
- 3 large sweet potatoes, peeled and sliced lengthwise into thing strips
- 2 shallots, chopped
- 2 bunches kale, de-ribbed and roughly chopped
- 2 cups ricotta
- 1 egg
- 1/2 pound Monstasio, shredded (or other melting cheese of your choice)
- Heat 1/3 cup olive oil over medium-high heat. Add 3 cloves garlic, mushrooms, cinnamon, 1 teaspoon coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; sautee until soft, 5-7 minutes. Add tomatoes, sauce, paste, crushed red pepper, and broth. Tie thyme and bay leaves together and add to pot; simmer, covered with lid ajar, 50-60 minutes, stirring occasionally.*
- Preheat oven to 400°F. In a large bowl, toss sweet potatoes in 3 tablespoons olive oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and 1/2 teaspoons coriander. Spread in one layer on a baking sheet. Roast until tender and edges start to brown, about 20-25 minutes, turning halfway through. Set aside to cool.
- Heat 2 tablespoons oil over medium heat. Add shallots and 3 cloves garlic; sautee until soft, about 5 minutes. Add kale in batches until completely wilted. Add water as needed, 1 tablespoon at a time, to prevent vegetables from sticking. Set aside to cool.
- In a medium sized bowl, whisk ricotta and egg until combined.
- Lower oven to 375°F. In a 9 X 13 baking dish, evenly spread 1/3 prepared tomato sauce. Over the sauce, layer enough sweet potato strips to cover completely, without overlapping. Over sweet potatoes, evenly spread 1/2 ricotta mixture; sprinkle evenly with 1/3 montasio. Over cheese, evenly spread 1/2 greens. Repeat with 2/3 sauce, remaining sweet potatoes, remaining ricotta, 2/3 montasio, and remaining greens/. Top greens with final layer of sauce and sprinkle evenly with remaining montasio. Bake, covered, 30-35 minutes; remove foil. Broil until brown and bubbly, about 3-5 minutes.
- *Npte – sauce can be made up to two days ahead of time
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch