Sweet Potato and Collard Green Lasagna - KATV - Breaking News, Weather and Razorback Sports

Sweet Potato and Collard Green Lasagna

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By Barry Bartoszek, Producer - email

  • Recipes

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Sweet Potato and Collard Green Lasagna

Serves 8, 1 cup servings

Ingredients

1/2 pound collard greens
4 sweet potatoes, baked or boiled in advance (remove skins after cooled)
1 jar of your favorite pasta sauce
1/2 pound lasagna noodles
1/2 pound ricotta
1 pound shredded mozzarella
4 oz. shredded parmesan
Extra virgin olive oil
A few tablespoons of Italian herbs and spices: Basil, Oregano, Parsley, Garlic Powder, Rosemary, Cracked Black Pepper, Crushed Red Pepper. Sage. Nutmeg. Salt to taste

 

Directions

1. In a stockpot, bring water to a boil. Add a little olive oil to keep noodles from sticking. Cook for 10 minutes. Save a few cups of pasta water for your greens.

2. If you have whole collard green leaves, roll cigar style, slice into strips and chop into bite sized pieces. Place in bowl and combine with pasta water to soften.

3. Remove skins from cooled sweet potatoes and season with herbs and spices.

4. Preheat the oven to 400 degrees. Layer in this order: Sauce, Noodles, Ricotta, Sweet Potatoes, Collards, Sauce, Mozzarella, Parmesan.

5. Repeat the layers until all of the ingredients are used up.

6. Place in the oven and bake 30 minutes. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.

  • Entrées

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