Sweet potato lasagna with mushrooms

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 361, total fat 22 G., saturated fats 13 G., proteins 21 G., carbohydrates 20 G., fiber 3 G., cholesterol 121 mg, sodium 429 mg, sugar 4 G.

This vegetarian, gluten-free lasagna will captivate you with its flavor without the extra calories. Instead of traditional noodles, thinly sliced sweet potatoes are used. Use a mandolin to ensure perfectly thin and even slices. For the filling, fry a mixture of mushrooms, onions, and Swiss chard, adding ricotta, egg, and Parmesan. To assemble, layer the sweet potato sheets in a baking dish, alternating with the filling, and bake until the sweet potatoes are tender. Sprinkle with Parmesan and fresh basil and enjoy this delicious lasagna, rich in fiber and protein.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of champignons
1 shallot, coarsely chopped
Half a bunch Swiss chard, coarsely chopped
1 tbsp. butter
1/8 tsp crushed red pepper + more as needed
450 g whole milk ricotta
1 tsp fresh thyme leaves, chopped
1/4 cup + 1 tbsp grated Parmesan
1 large egg, beaten
2 medium sweet potatoes, peeled
Chopped fresh basil, for sprinkling
Special equipment: mandoline vegetable slicer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: champignon mushrooms, chard, chili pepper, ricotta cheese, Parmesan cheese, sweet potato, thyme, basil

Cooking the dish according to the recipe:

In a food processor, combine the mushrooms, shallots, and Swiss chard and pulse until finely chopped, about 5 times.
Heat a large skillet over medium-high heat. Add the butter and heat until foamy. Add the mushroom mixture and stir. Let the mixture brown, undisturbed, for about 5 minutes. Stir, add crushed red pepper and a pinch of salt, and continue to cook for another 10 minutes. Set aside to cool.

Combine the cooled mushroom mixture with the ricotta, thyme, and 1/4 cup Parmesan. Season with salt and red pepper to taste. Add the egg and mix until smooth. Set aside.
Preheat oven to 190°C.
Using a mandoline, slice the sweet potato into thin, lengthwise slices; they should be almost translucent, so you can see the shadow cast by running your finger across the slice.
Spray an 8x8 inch glass baking dish with cooking spray. Place a layer of sweet potatoes in the bottom of the dish. Spoon about 1/4 cup of the ricotta mixture on top and spread it out. Repeat this process about 6 times, or until all the sweet potatoes or filling are used up. The top layer should be sweet potatoes.
Cover tightly with foil and bake until the sweet potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with chopped basil and the remaining 1 tablespoon of grated Parmesan cheese and serve.

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