Sweet Potato and Mushroom Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 small sweet potatoes
  • 4 oz. sliced cremini mushrooms
  • 2 T olive oil
  • 3 cloves garlic
  • 15 oz. ricotta
  • 8 oz. cream cheese
  • 5 oz. goat cheese
  • ¼ c. chopped basil
  • 9 no-boil lasagna noodles
  • 3 oz. grated mozzarella
  1. Preheat oven to 400.
  2. Peel and slice the sweet potatoes. In a large bowl, combine the olive oil, 2 cloves garlic, minced, and salt and pepper to taste. Toss in the sweet potatoes and the mushrooms, and bake on a foil-lined cookie sheet for 20 minutes.
  3. While the vegetables are roasting, mix ricotta, cream cheese, goat cheese, basil, 1 clove garlic, minced and salt and pepper to taste.
  4. In a 10x6 lasagna pan, spread ¼ cheese mixture, then top with 3 noodles, add ¼ cheese mixture, then continue to layer with ½ sweet potatoes, 3 noodles, ¼ cheese, ½ potatoes, 3 noodles and ¼ cheese. Top with mozzarella.
  5. Cover tightly with foil and bake for 45 minutes at 400 degrees. Remove foil and bake for an additional 15 minutes.
  6. For a weeknight, the sweet potatoes and mushrooms may be roasted in advance and added to the casserole after being refrigerated all day. Likewise, you can build the lasagna, keep it covered in the refrigerator, and then bake when you get home. Add an extra 10-15 minutes to baking time if you're baking a chilled lasagna.
Recipe by The Domestic Front at http://www.thedomesticfront.com/sweetpotatolasagna/