Roasted Sweet Potato and Pecan Lasagna Roasted Sweet Potato and Pecan Lasagna
Roasted Sweet Potato and Pecan Lasagna
Roasted Sweet Potato and Pecan Lasagna
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Recipe - Arden Hills
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Roasted Sweet Potato and Pecan Lasagna
Prep Time70 Minutes
Servings8
Cook Time130 Minutes
0
Ingredients
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
  1. Preheat oven to 425°F. Spray a 13x9-inch (3-quart) glass baking dish and a large, rimmed backing sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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
3 tbsp olive oil
Bertolli Olive Oil, Extra Virgin, Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.99 was $14.99$0.71/oz
7 cups (1/2-inch) cubes sweet potatoes (about 2 1/2 lbs)
Produce Sweet Potatoes
Produce Sweet Potatoes, 1 Pound
$1.99 avg/ea$1.99/lb
2 tsp salt, divided
Morton Salt
Morton Salt, 26 Ounce
$1.69$0.07/oz
1/2 tsp ground black pepper
1 medium onion, finely chopped
Produce Sweet Onion
Produce Sweet Onion, 1 Pound
$1.99 avg/ea$1.99/lb
2 tbsp finely chopped fresh sage leaves
2 cloves garlic, finely chopped
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
1/2 cup vegetable broth
Swanson® 100% Natural Vegetable Broth
Swanson® 100% Natural Vegetable Broth, 32 Ounce
$3.49$0.11/oz
1 cup chopped toasted pecans
Diamond of California Pecans, Chopped
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz
3 tbsp butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
1/4 cup all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.99$0.60/lb
4 1/2 cups milk
Cub Milk, Reduced Fat, 2% Milkfat
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
1/4 tsp ground nutmeg
McCormick Ground Nutmeg
McCormick Ground Nutmeg, 1.1 Ounce
$6.99$6.35/oz
1 cup grated Parmesan cheese
Kraft Cheese, Parmesan, Grated
Kraft Cheese, Parmesan, Grated, 8 Ounce
$4.59 was $4.99$0.57/oz
3 cups shredded mozzarella (12 oz.)
Crystal Farms Shredded Cheese, Low-Moisture, Part-Skim, Mozzarella
Crystal Farms Shredded Cheese, Low-Moisture, Part-Skim, Mozzarella, 8 Ounce
$3.29 was $3.99$0.41/oz
12 oven-ready, no-boil lasagna noodles
Creamette Lasagna, Oven Ready
Creamette Lasagna, Oven Ready, 8 Ounce
$3.19$0.40/oz

Directions

  1. Preheat oven to 425°F. Spray a 13x9-inch (3-quart) glass baking dish and a large, rimmed backing sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.