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Roasted Sweet Potato and Pecan Lasagna
Recipe - Stillwater
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Roasted Sweet Potato and Pecan Lasagna
Prep Time70 Minutes
Servings8
Cook Time130 Minutes
0Ingredients
3 tbsp olive oil
7 cups (1/2-inch) cubes sweet potatoes (about 2 1/2 lbs)
2 tsp salt, divided
1/2 tsp ground black pepper
1 medium onion, finely chopped
2 tbsp finely chopped fresh sage leaves
2 cloves garlic, finely chopped
1/2 cup vegetable broth
1 cup chopped toasted pecans
3 tbsp butter
1/4 cup all-purpose flour
4 1/2 cups milk
1/4 tsp ground nutmeg
1 cup grated Parmesan cheese
3 cups shredded mozzarella (12 oz.)
12 oven-ready, no-boil lasagna noodles
Directions
- Preheat oven to 425°F. Spray a 13x9-inch (3-quart) glass baking dish and a large, rimmed backing sheet with cooking spray.
- Place sweet potatoes on the baking sheet, drizzle with 2 tablespoons oil and season with 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat and bake 30-40 minutes, stirring every 15 minutes, until tender and browned in spots. Remove from oven and reduce heat to 400°F.
- In a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onions; cook 4-6 minutes, stirring, until softened. Add sage, garlic, 1⁄2 teaspoon salt and 1/4 teaspoon pepper; cook until softened, about 4 minutes. Remove from heat; add sweet potatoes and broth and mash mixture with potato masher until only slightly lumpy.
- Meanwhile, in 3-quart heavy saucepan, melt butter over medium. Add flour and whisk constantly for 2 minutes. Slowly whisk in milk. Increase heat to medium-high; add 1 teaspoon salt and nutmeg. Heat to boiling, whisking constantly. Reduce heat; simmer 4-6 minutes, stirring occasionally, until thickened. Remove from heat; stir in 1⁄2 cup of the Parmesan cheese.
- To assemble: In medium bowl, mix mozzarella and remaining 1⁄2 cup Parmesan. Reserve 1 cup of the cheese mixture and 1/4 cup chopped pecans for topping. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with three lasagna noodles in a single layer. Evenly top with 3/4 cup sauce and one-third of the sweet potato filling. Sprinkle with one-third of the cheese and one-third of the pecans. Repeat layers twice. For final layer, top with three noodles; pour remaining sauce over top, and sprinkle with reserved 1 cup cheese mixture. Cover with foil; bake 30 minutes. Remove foil; top with remaining 1/3 cup toasted pecans. Bake, uncovered, 15-20 minutes or until bubbly and lightly browned. Sprinkle reserved pecans over top. Let rest 15 minutes before cutting.
70 minutes
Prep Time
130 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
![Bertolli Olive Oil, Extra Virgin, Rich Taste](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/60f64712-b37d-431a-8b6c-369905aadde1.jpeg)
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.99 was $14.99$0.71/oz
![Produce Sweet Potatoes](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/57c08e73-5d3a-4846-a256-522b791609fa.jpeg)
Produce Sweet Potatoes, 1 Pound
$1.99 avg/ea$1.99/lb
![Morton Salt](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/02ae7387-8bd8-4bf4-9b09-08b09922137e.jpeg)
Morton Salt, 26 Ounce
$1.69$0.07/oz
![Produce Yellow Sweet Onion](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/8d83bb51-054c-43c3-b367-5fa5c1a557a9.jpeg)
Produce Yellow Sweet Onion, 1 Pound
$1.99 avg/ea$1.99/lb
![Fresh Bulk Garlic](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/e4bab0cb-e86d-438b-864d-b4ee293da95f.jpeg)
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
![Swanson® 100% Natural Vegetable Broth](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/d45f6565-0f8c-4a05-af06-52cc70778092.jpeg)
Swanson® 100% Natural Vegetable Broth, 32 Ounce
$3.49$0.11/oz
![Diamond of California Pecans, Chopped](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/18e6fb79-fbe6-4470-a102-d867d500c809.jpeg)
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz
![Essential Everyday Butter, Sweet Cream, Salted](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/4f6023dc-e83f-427c-9ccf-c3e819dce7f4.jpeg)
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
![Essential Everyday Flour, All-Purpose](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/2540dd13-2c55-4e34-8b96-8b29bca09fa2.jpeg)
Essential Everyday Flour, All-Purpose, 5 Pound
$2.99$0.60/lb
![Cub Milk, Reduced Fat, 2% Milkfat](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/0d98b001-6cb8-4faa-b2fb-ca578b5fdd48.jpeg)
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
![McCormick Ground Nutmeg](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/2bf9bfb5-c6f0-4c2d-ab6d-fffc39628587.jpeg)
McCormick Ground Nutmeg, 1.1 Ounce
$6.99$6.35/oz
![Kraft Cheese, Parmesan, Grated](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/39862cd9-73d7-49a3-b1b5-c94762d1470c.jpeg)
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.59 was $4.99$0.57/oz
![Crystal Farms Cheese, Part-Skim, Low-Moisture, Mozzarella](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/ad667c7f-cbc5-4c58-8c9f-1e4fe99d5644.jpeg)
Crystal Farms Cheese, Part-Skim, Low-Moisture, Mozzarella, 8 Ounce
$2.00 was $3.99$0.25/oz
![Creamette Lasagna, Oven Ready](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/34a0385e-b0a7-4d31-be4f-d803d36cfd06.jpeg)
Creamette Lasagna, Oven Ready, 8 Ounce
$3.19$0.40/oz
Directions
- Preheat oven to 425°F. Spray a 13x9-inch (3-quart) glass baking dish and a large, rimmed backing sheet with cooking spray.
- Place sweet potatoes on the baking sheet, drizzle with 2 tablespoons oil and season with 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat and bake 30-40 minutes, stirring every 15 minutes, until tender and browned in spots. Remove from oven and reduce heat to 400°F.
- In a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onions; cook 4-6 minutes, stirring, until softened. Add sage, garlic, 1⁄2 teaspoon salt and 1/4 teaspoon pepper; cook until softened, about 4 minutes. Remove from heat; add sweet potatoes and broth and mash mixture with potato masher until only slightly lumpy.
- Meanwhile, in 3-quart heavy saucepan, melt butter over medium. Add flour and whisk constantly for 2 minutes. Slowly whisk in milk. Increase heat to medium-high; add 1 teaspoon salt and nutmeg. Heat to boiling, whisking constantly. Reduce heat; simmer 4-6 minutes, stirring occasionally, until thickened. Remove from heat; stir in 1⁄2 cup of the Parmesan cheese.
- To assemble: In medium bowl, mix mozzarella and remaining 1⁄2 cup Parmesan. Reserve 1 cup of the cheese mixture and 1/4 cup chopped pecans for topping. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with three lasagna noodles in a single layer. Evenly top with 3/4 cup sauce and one-third of the sweet potato filling. Sprinkle with one-third of the cheese and one-third of the pecans. Repeat layers twice. For final layer, top with three noodles; pour remaining sauce over top, and sprinkle with reserved 1 cup cheese mixture. Cover with foil; bake 30 minutes. Remove foil; top with remaining 1/3 cup toasted pecans. Bake, uncovered, 15-20 minutes or until bubbly and lightly browned. Sprinkle reserved pecans over top. Let rest 15 minutes before cutting.