Roasted Sweet Potato Lasagna
Sweet potato lasagna, using both purple and orange sweet potatoes, with fontina cheese and shallots.
Servings: 6
Ingredients
- lasagna noodles enough for six layers in casserole dish the size of quick bread pan (buckwheat pasta recipe below, can use regular noodles
- 4 large sweet potatoes peeled (1/4 potato reserved from each for chopping hash)
- fontina cheese (8 oz. sliced thinly
- 6 shallots finely chopped
- 2 tablespoons unsalted butter
- blood orange infused olive oil (I used
- Stonehouse
- ; see note)
- parmigiano reggiano cheese
- sea salt
- black pepper freshly grated
Instructions
- Slice potatoes thin. Save about 1/4 of each potato to chop up for the topping.
- Roast at 350 in blood orange olive oil, salt. Turn after 20 minutes.
- Roast until completely done. If you don’t have blood orange olive oil, see note.
- In a small frying pan, saute butter and shallots until softened. Add a touch of the blood orange olive oil. Remove half of the shallots and set aside. Add chopped potatoes and cook until softened.
- Cook pasta in salted boiling water until pasta is almost cooked. You want it to have a bite, but you will only be baking the casserole to melt the cheese, so pasta will not be cooking more than five minutes in oven.
- Assemble: Layer pasta, sliced potatoes, top with a small amount of the reserved shallots, parmesan cheese, fontina cheese. Continue to layer, up to six layers. The final layer will be covered with fontina cheese, parmigiano reggiano and the chopped potatoes.
- Bake at 375 for 20 minutes or until cheese is melted.
- Allow to sit for five minutes before cutting.
- Serve with freshly grated parmigiano-reggiano cheese at the table.
Notes
You can infuse your own olive oil with blood orange zest. Allow olive oil to sit for several hours with zest and a little juice from a blood orange or any other orange citrus. Meyer lemon would work equally as well.