Roasted Sweet Potato and Pecan Lasagna
Recipe - Stillwater
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, 16.9 Ounce
$9.99 was $12.99$0.59/oz
Produce Sweet Potatoes, 1 Pound
$1.99 avg/ea$1.99/lb
Morton Salt, 26 Ounce
$1.79$0.07/oz
Produce Yellow Sweet Onion, 1 Pound
$1.99 avg/ea$1.99/lb
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Swanson® 100% Natural Vegetable Broth, 32 Ounce
$3.49$0.11/oz
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
Buy 2 Family Size Oreos, get $1 off Milk
$2.29$4.58/gal
McCormick Ground Nutmeg, 1.1 Ounce
$6.99$6.35/oz
Kraft Cheese, Parmesan, Grated, 8 Ounce
$5.49 was $5.99$0.69/oz
Crystal Farms Cheese, Part-Skim, Low-Moisture, Mozzarella, 8 Ounce
$2.50 was $3.99$0.31/oz
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.