Sweet Potato Lasagne

Looking for a spin on lasagne not involving tomato sauce, pasta or ground meat? I was and I found it on CHOW but I modified it last minute since I was missing a few ingredients and I forgot grocery stores were closed on Easter.

Its labour-intensive but it can be easily done over two days. First day – prep and Polenta Layer. Second day – Potato Layer, Chard Layer, assemble and cook.

I loved the rosemary-asiago dominant flavours in this vegetarian version of ‘lasagne’, which to be honest is really more like a scalloped potato dish. It paired well with a simple tomato and arugula salad with just a splash of olive oil and balsamic. The research assistants we recruited for this effort all requested additional samples for ‘quality assurance’ purposes. Yeah, they aren’t nearly as good at acting as they think they are.

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Polenta Layer

  • 2T Olive Oil
  • 1/2 C Red Onion, finely chopped
  • 2 t Rosemary, finely chopped
  • 2 t Thyme, finely chopped
  • 3-4 C Water
  • 2 C Milk (whole)
  • 1 1/2 C Polenta
  • 1 C Gruyere, grated
  • 1 t Salt
  • 1 t Ground Black Pepper

Heat oil in a very large, high-sided pan over medium heat. Add onion and sautee until softened, about 5-6 minutes. Add rosemary, thyme, salt and pepper, sautee a few more minutes. Raise heat to high then add the water and milk, stir. When mixture first boils, reduce heat to low. Add the polenta a little at a time, stirring constantly until its all incorporated. Stir to break apart any lumpage. Let cook for 20-25 minutes or until desired consistency, stirring occasionally. Remove from heat, stir in Gruyere until blended. Set aside until slightly cooled. Spread half of the polenta into a 9×13 baking dish. Place a piece of wax paper over the polenta layer in the baking dish, then spread the other half of the polenta over that. Make sure to let a little wax paper peak out, you’ll grab that later to lift out the top layer of polenta. Cover and refrigerate.

If you are doing the 2-day method you can stop here and pick up the remainder tomorrow.

Chard Layer

  • 2 T Olive Oil
  • 1C Onion, chopped
  • 1 lb (2 bunches) Rainbow or Swiss Chard, stemmed, sliced
  • 3/4 C White Wine
  • 16 oz Ricotta
  • 1 C Asiago, grated
  • 1 Egg
  • 1/2 t Rosemary, chopped
  • 1/2 t Thyme, chopped
  • 1 t Salt
  • 1 t Ground Black Pepper

Heat olive oil over medium high heat. Add onions and cook until softened, stirring often, about 4-5 minutes. Add wine and cook until almost all the liquid has evaporated, stirring occasionally, about 4-5 minutes. Add rosemary, thyme, salt and pepper, stir. Add chard a few handfuls at a time, stirring each batch until wilted. After all the chard has been cooked, remove to colander and press out all the liquid you can. Take the chard mixture to a chopping board and finely chop. Place chard mixture in a large mixing bowl, add ricotta and asiago, stir to blend. Add egg, stir to blend.

Potato Layer

  • 3 lb Sweet Potato, sliced 1/4″
  • 2 T Olive Oil
  • 1 t Salt
  • 1 t Ground Black Pepper

Put everything in a ziploc, shake to coat. Remove slices to a baking pan in a single layer (this may involve more than one baking pan). Bake at 450 for 20-25 minutes or until desired consistency.

Accessories

  • Asiago, grated
  • Parmesan, grated
  • Rosemary, finely chopped
  • Thyme, finely chopped
  • Ground Black Pepper

Assembly

Remove the top layer of polenta, set aside. Spread half of the chard mixture over the bottom layer of polenta. Add a solid layer of roasted sweet potatoes. Optionally add a little asigao, parmesan, black pepper, rosemary and thyme over the potatoes. Put the top layer of polenta over that then repeat with the remaining chard layer, then the remaining potatoes. Top with a little more asiago, parmesan, black pepper, rosemary and thyme.

Bake at 375 for 30-40 minutes. Cool slightly, cut and serve.

This made 16 meal sized portions.

 

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