Description
Sweet potato and chard lasagna wheels are a lighter, more nutritious take on lasagna, and they are delicious to boot!
Ingredients
- 8 whole Whole Wheat Lasagna Noodles
- 1-½ pound Sweet Potatoes, Washed
- 1 teaspoon Olive Oil
- 1-½ cup Vegetable Broth
- 1 cup Sweet Onion, Diced
- 1 bunch Rainbow Chard, Coarsley Chopped
- ½ cups Shredded Parmesan Cheese, Divided In Half
- 2 cloves Garlic, Minced Or Sub 1 Teaspoon Dry Garlic For The 2 Cloves
- 6 teaspoons Minced Fresh Basil Or Sub 1 1/2 Tablespoons Dried Basil
- ⅛ teaspoons Nutmeg
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 jar (16 Oz. Size) Your Favorite Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- Olive Oil Cooking Spray
Preparation
1. Cook your lasagna noodles according to package directions, but be sure to cook for the shortest suggested amount of time. When they are done cooking, drain the hot water and noodles into a colander, add cold water to your pot, and immediately return the noodles to the pot with the cold water. This will stop the noodles from cooking and allow them to sit without sticking or breaking until you are ready to use them.
2. Cook your sweet potatoes until soft. This can can be done in the oven by wrapping the potatoes in aluminum foil and baking at 425ºF for an hour or so. You can also cook them in your microwave on high for 11-15 minutes until soft.
3. Place the olive oil into a large skillet along with vegetable broth, diced onions, and chopped rainbow chard. Sauté uncovered on medium heat until the vegetables are tender and all of the liquid has cooked off, then remove from heat and set aside.
4. Remove the baked sweet potato flesh from the peels. In a bowl, mix together cooked sweet potato flesh, half of the Parmesan cheese (optional), minced garlic, basil, nutmeg, salt, and pepper.
5. Set up a work station with all of your prepped ingredients at hand and preheat your oven to 350ºF.
6. Spray a 9×7 glass dish with olive oil cooking spray, and coat the bottom of the dish with tomato sauce. Next, on a clean work surface lay out your lasagna noodles. Coat them with a layer of sweet potato and then a layer of the chard mixture. Gently roll into a wheel and place into your baking dish.
7. Top wheels with a layer of tomato sauce, a layer of Parmesan cheese (optional), and a layer of mozzarella cheese (optional).
8. Bake at 350ºF for 30-35 minutes or until bubbly. Remove from oven.
9. Allow lasagna wheels to sit for 5 minutes before serving.
Notes:
1. I used Hodgson Mill Whole Wheat Lasagna Noodles. For gluten-free families, I recommend a brown rice or a quinoa noodle.
2. For a vegan recipe or a lower fat content, either omit or decrease the amount of cheese used. This is still delicious without cheese!
