- Place sweet potatoes and tomato mixture in oven
- Place mushrooms in oven
- Assemble lasagna and bake
- Assemble mushroom salad
Sweet potato lasagna
I know this lasagna seems like it has an extra step of making the tomato sauce but it is so quick to just throw it all in a dish and stick it in the oven while the sweet potatoes are roasting! If you really don't want this step feel free to use good quality ready made tomato sauce.
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Ingredients:
- 1/2 box whole grain lasagna ready to bake
- 4 large sweet potatoes
- 2 boxes cherry tomatoes
- 1 onion chopped
- 8 cloves garlic peeled
- 1 cup fresh basil stems removed
- 4 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 4 tablespoons tomato paste
- 1 1/2 teaspoons salt pink Himalayan
- 14 ounce container ricotta cheese
- 2 cups Parmesan cheese grated
Directions:
- Preheat oven to 450. Place parchment paper in baking pan and add tomatoes, onions, garlic, vinegar, tomato paste, olive oil, basil and half a teaspoon of salt. Mix well and bake uncovered for 45 minutes.
- Place sweet potatoes whole in tin foil and place on baking sheet and bake for 45 minutes.
- Remove tomato mixture from oven and using a wooden spoon squash and smash the tomatoes so they burst. Place lasagna noodles on top of tomato mixture and spread evenly with ricotta and then with softened sweet potatoes. Sprinkle with salt on each layer of sweet potato. Make as many layers as desires ( I only did three) and top with Parmesan cheese.
- Bake covered for 30 minutes and uncovered for 10 more.
Notes & Tips:
I used the lasagna noodles that do not need to be cooked first but if you have the time, use the ones you have to boil first because they have better flavor and consistancy! With this flavor packed lasagna you won't notice you are eating whole wheat noodles!!
Rosemary mushroom salad
This salad is so simple yet so fragrant and meaty in flavor! If you have a vegan or vegetarian coming to your meal this is a great dish to serve.
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Ingredients:
- 4 ounces baby spinach chopped
- 2 boxes white baby bella mushrooms
- 4 sprigs fresh rosemary
- 1/2 cup Balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 450. Prepare a baking sheet pan with parchment paper.
- In a salad bowl add all the ingredients except the spinach and mix well.
- Remove mushrooms and rosemary sprigs from marinade and place on baking sheet and bake for 15 minutes.
- Remove from oven and place back in bowl with spinach. Remove rosemary stems and serve warm or room temperature.
Notes & Tips:
Feel free to use any mushrooms you like, or a blend of all your favorites!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Filling salad to go:
- Add leftover tomato mixture and to the marinated mushrooms and sweet potatoes .
- Place on bottom of container and place romaine lettuce on top
- Place extra dressing on side in small jar and mix and pour right before serve
