One of my clients, Bobbi, introduced me to this recipe. She is has a knack for finding new recipes that taste great and cut calories. You will not miss the noodles in this lasagna. The sweet potatoes add so much flavor! A perfect fall dish and naturally gluten free dish.
- 1 pint cremini mushrooms
- 1 shallot, roughly chopped
- 1/2 bunch swiss chard, roughly chopped
- 1 tablespoon butter
- 1/8 teaspoon crushed red pepper, plus more if needed
- Sea salt to taste
- 16 ounces part skim ricotta cheese
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup plus 1 tablespoon grated parmesan
- 1 large egg, whisked
- 2 medium sweet potatoes, peeled
Preheat the oven to 375 degrees. In a food processor, add mushrooms, shallots and chard & pulse until chopped and uniform, about 5 times. Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool. Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the parmessan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside.
Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them. Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes. Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated parmesan and serve.
257 Calories, 12g Fat, 2g Fiber, 5g Sugar, 17g Protein