Sweet Potato Lasagna

In getting ready for the fall I will be making my sweet potato lasagna. I used the Cooks Illustrated hearty tomato meat sauce lasagna but I modify it with sweet potato/tomato puree and instead of the meat I add gourmet chicken sausage. The recipe to roast the sweet potatoes follows. It takes a while to make (I always roast the sweet potatoes on a separate day) but it's so worth it.  I usually double it and freeze half. You can also assemble everything during nap time and throw it in the fridge to bake later.

My modifications are in green.  Seriously it's so good with sweet potatoes.  I have another version of spinach lasagna that I add in butternut squash too and will post it some other time. I love this fall season. This recipe looks overwhelming but it's not.

Simple Lasagna with Hearty Tomato-Meat Sauce (modified with sweet potatoes)

Serves 6 to 8.   Published September 1, 2002.  
If you can’t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in plastic wrap and then in foil, will keep in the freezer for up to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes. 
First  slice up (in 1 inch pieces) about 6-8 sweet potatoes (yams) and toss with a bit of s/p and olive oil.  Lay out on a baking sheet and roast on 350° for about 20-30 mins until they are soft...occasionally stirring.  Or you can follow the cooks illustrated version of roasting sweet potatoes but it takes longer, but is soooo good!  Recipe for that at the bottom.

Ingredients:

Tomato-Meat Sauce

1     tablespoon olive oil
1     medium onion , chopped fine (about 1 cup)
6     medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1     pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork  (instead of this mixture I use one package {5 sausages) of a gourmet sausage from Trader Joe's or whole foods, like a chicken apple sausage, slice and cut into quarters.  Then the meat won't overpower the sweet potato)
1/2     teaspoon table salt
1/2     teaspoon ground black pepper
1/4     cup heavy cream

    1 can (28 ounces) tomato puree (instead use a 14oz can of tomato puree or diced tomatoes to puree with the sweet potatoes)
    1 (28-ounce) can diced tomatoes , drained

Ricotta, Mozzarella, and Pasta Layers

15     ounces ricotta cheese (whole milk or part skim), 1 3/4 cups) (I've found that the ricotta cheese in the states in mealy and not moist enough so I substitute this with COTTAGE CHEESE and believe me it's so much better)
2 1/2     ounces grated Parmesan cheese (1 1/4 cups)
1/2     cup chopped fresh basil
1     large egg , lightly beaten
1/2     teaspoon table salt
1/2     teaspoon ground black pepper
12     no-boil lasagna noodles from one 8- or 9-ounce package
16     ounces whole milk mozzarella , shredded (4 cups)

Instructions

      1. Adjust oven rack to middle position and heat oven to 375 degrees.

      2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes (and the sweet potato/tomato mixture) and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)

      3. Mix cottage cheese, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.

      4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.


Here's the Roasted Sweet Potatoes recipe

Roasted Sweet Potatoes

Serves 4 to 6.   Published November 1, 2008.   From Cook's Illustrated.
Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.

Ingredients

3	pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds (see note)
2	tablespoons vegetable oil
1	teaspoon table salt
	Ground black pepper

Instructions

1. 1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
2. 2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.
3. 3. Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.