Fall Sweet Potato Lasagna

Ingredients

• 1 pound Pasta

Sauce:

• 4 cup Sweet Potatoes, chunked (about 3 medium potatoes)
• 1 Tablespoon Olive Oil
• 1 Onion, chopped
• 5 clove Garlic, minced
• 2.5 ounce Monterrey Jack Cheese, shredded
• 1 Egg
• 1/2 teaspoon Pepper

Filling:

• 2 cup chopped Mushrooms
• 1-1/2 cup chopped Red Pepper
• 1 cup crumbled, cooked Bacon
• 12 ounce Chicken Sausage, chopped
• 1/3 cup chopped Onion

Ricotta:

• 20 ounce Ricotta
• 12 ounce Spinach, wilted
• 5 ounce Monterrey Jack Cheese, shredded
• 2 ounce Parmesan, grated
• 2 Eggs
• 4 clove Garlic, minced
• 1/2 cup chopped fresh Parsley
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes

Directions 

1. Make pasta per directions and roll into sheets for lasagna. Cook, strain, and set aside. 
2. Boil sweet potatoes in salted water until soft. The potatoes will be easily pierced with a fork when cooked correctly. Strain potatoes and let cool slightly. 
3. Place potatoes and remaining sauce ingredients in a blender or food processor. Blend until the mixture is smooth and creamy. 
4. Place all filling ingredients together in a  large bowl. Mix well and set aside. 
5. Place all ricotta ingredients together in another bowl, mixing well. 
6. In the bottom of a 9″ x 13″ casserole dish, assemble the lasagna.
7. Assemble the lasagna in the following layers: sauce, pasta, ricotta, filling. 
8. Repeat Step 7 two more times. Top with sauce to end. Add more shredded cheese on top if desired. 
9. Bake for 1 hour in a 350°F oven. Let cool 10 minutes before serving. 

Nutrition

Servings: 8

Calories: 665

Fat: 31.8

Carbs: 55.5

Fiber: 5.1

Protein: 41.2