Roasted Sweet Potato, Rosemary and Garlic Lasagna

Calk me crazy – but even though multiple layers of meat and gooey cheese in lasagna sounds completely appealing and a recipe that undoubtedly will fulfill my taste buds, I was craving something more and different this past weekend. Don’t get me wrong, I love an original lasagna; however, I need variety and the ability to try new options in my life.

As a result, I ditched the usual meat and cheese combo and choose to feature a starch that packs plenty of vitamins instead – Roasted Sweet Potato, Rosemary and Garlic Lasagna (the original recipe calls for squash but I substituted sweet potatoes instead).

Step 1: Peel Sweet Potato, Chop and Roast

Step 2: Sauté Garlic and Add Flour and Butter

Step 3: Add Milk to Mixture and Let Thicken


Step 4: Add Sweet Potatoes to Mixture;

Layer Noodles then Potatoes
and then Cheese; Repeat


Step 5: Bake and Eat!

Even though this isn’t a traditional lasagna, I liked the variety of the savory and sweet favors that this surprisingly hearty meal provides. A must try recipe and one that is great if you do not eat meat!

Cheers!

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Homemade Lasagna

I just spoke via Skype with a friend who I haven’t been able to speak to in months. Currently, she is living in Seoul, South Korea and teaching English to kindergartners. Although it’s been a vast adjustment, she has enjoyed all of the challenges, scenery, and culture. She is a very brave young woman and I’m proud of her for pursuing that opportunity!

I especially enjoyed hearing about her travels and new experiences. Since I love food and trying new things, I undoubtedly felt compelled to inquire about South Korean cuisine. Basically, mixtures of rice, noodles, vegetables, and various meats comprise most meals in combination with plenty of spicy flavors and seasonings.

However, although she is having a blast sampling Korean cuisine and other fare from her travels, my friend does miss traditional meals from home as well as classic Southern dishes. That being said, I decided to make one of her favorite dishes and dedicate this post to her (this may seem cruel – but, we talked about it on Skype and she though it would serve as a great reminder of home!). Since I don’t have a deep fryer, I thought that some type of pasta dish would be best. Instantly, the thought of lasagna came to mind. So, after replenishing ingredients at the store, I made a delicious Mushroom and Sausage Lasagna.

Step 1: Saute Onions, Chopped
Mushrooms; Add Sausage and Garlic

Step 2: Layer Noodles, Tomato Sauce,
Cheese, and Sausage Mixture (Alternating)


[Use Flat No-Bake Noodles — They are
easier to use and taste better!]

Step 3: Bake, Slice, and Enjoy!

[The flat no-bake noodles don’t look as aesthetically pleasing.
Despite the appearance, the flavors mixed together wonderfully.]

Lasagna can be a great meal when done right. Often times, an overabundance or shortage exists of one of the items and in turn creates a taste bud rollercoaster. For example, I have had lasagnas in the past where the amount of ricotta cheese was too prevalent or lasagnas which contained a sparse serving of meat/vegetables and seasonings.

The key to a great lasagna is setting up the best ratio of noodle to sauce to cheese to meat/vegetables. This can be found by happening to stumble upon a great recipe or through trial and error. In my case, I was lucky and happened to find a great recipe on the first try!

Cheers!

P.S. To my friend in South Korea — I miss you dearly and I hope this reminds you of home. In fact, I’ll make it upon your return!