Sweet Potato Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 pint cremini mushroom
• 1 shallot, chopped
• 1/2 bunch cleaned spinach leaves or 1/2 bunch swiss chard, chopped
• 1 tablespoon butter
• 1 lb mild italian sausage
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 16 ounces whole milk ricotta cheese
• 16 ounces shredded mozzarella cheese
• 1 teaspoon thyme leaves, chopped
• 1/4 cup plus 1 tablespoon grated parmesan cheese
• 1 egg, whisked
• 2 medium sweet potatoes, peeled and thinly sliced (on mandolin)
• 1 tablespoon chopped fresh basil

Recipe

• 1 in food processor, add mushrooms, shallots and spinach or chard, and pulse until shopped and uniform, about 5 times.
• 2 in large pan on medium high, add butter and cook until foaming. add sausage and mushroom mixture. let brown, undisturbed, about 6 minutes. stir, add crushed red pepper and some salt and cook for 10 or more minutes. set aside to cool.
• 3 mix cooled meat mixture with ricotta, thyme, 1/4 cup parmesan, season with more salt and crushed red pepper if needed. ad egg and stir tip combined. set aside.
• 4 preheat oven to 375 degrees.
• 5 using a mandoline, slice potatoes thinly lengthwise, make sure they are very thin.
• 6 spray 8x8 glass baking dish with cooking spray. place a layer of potatoes on bottom. spread with about 1/4 cup ricotta mixture across the slices, sprinkle with mozzarella, and repeat about 6 times, ending with potato slices.
• 7 cover tightly with foil and bake until potatoes are tend, about 1 hour. let rest 15 minutes. sprinkle with chopped basil and remaining tablespoon of grated parmesan cheese.