If you have been following along, you would know by now that I love to cook. And I especially love to cook meals that require little work and as little clean up as possible.
This particular meal has evolved over time and meets all the requirements to grace our dinner table on a busy weekday evening.
It was originally inspired after I fell in love with a ravioli dish from Milestones. It was a butternut squash filled ravioli with a chunky tomato sauce, creamy goat cheese and toasted sugared walnuts. YUM, yum!
I loved that meal so much that I came home and have been trying to recreate it ever since.
I think I have come pretty close in the past, and I have been perfecting a vegetarian lasagna ever since!! It is so hard to find a lasagna recipe that meat lovers enjoy too.
BUT, this lasagna does it!!
If you wish you can substitute the sweet potato for butternut squash and you will be pleasantly surprised at how similar it tastes to Milestones masterpiece.
This recipe allows the sweet potato to be the star of the meal and is so good whether you choose to use a butternut squash OR a sweet potato.
With a twenty minute prep time, you have a week day dinner that will happily satisfy the whole family!
You don’t need much for this meal, just a few ingredients that will help get this meal made fast. 20 minutes to prepare this! Tops!
large can of diced tomatoes
one medium cooking onion chopped finely
one sweet potato cut into chunks
one and a half cups of sliced white mushrooms
Take all of your ingredients and put into a sauce pan with a lid.
Let all the ingredients cook together until soft.
Stir occasionally and cover.
Once your sweet potatoe chunks are softening and breaking with the touch of your wooden spoon, use a hand masher to turn your sauce into creamy goodness. You don’t need much muscle for this step, the sweet potato will fall apart easily. (If you don’t have this kitchen tool, just use the back of your wooden spoon. Easy.)
package of oven ready fresh lasagna
one container of traditional ricotta
two large eggs
Combine your two eggs and ricotta into a bowl and mix together well.
Layer your noodles as desired.
(If you are wondering about how I did it exactly you can read the following, if not, skip down to the next picture!
First, put some sauce on the bottom of your baking dish, I used a 9 by 13 inch pan. Put some of your lasagna noodles on top of that, then sauce then noodle.Then put your cheese and egg filling in what would end up being the middle of your lasagna. Layer with noodle and sauce and noodle and sauce. Or until, you have neither of each!)
Top your lasagna with:
one cup of baby spinach
half a cup of old cheddar (or cheese of your choice)
half a cup of goat cheese
Cook at 350F for 25 minutes covered with foil. Cook for 10 minutes uncovered.
For the last and final step of goodness, take a microwaveable safe dish and warm up 2 tablespoons of butter and 2 tables spoons of brown sugar in your microwave. Throw in a hand full of walnuts and cover until they are completely coated with the sugary goodness.
Garnish the “candied” walnuts on top of your masterpiece and enjoy!!!!
I know your whole family will rave about this vegetarian lasagna. It is fast and delicious and tastes like you slaved for hours when really you spent only 20 minutes putting it together.
I know you will love the creaminess of the goat cheese and how it compliments the sweet and savory filling of the sweet potatoes, mushrooms, onion and tomato. The sweet nuts pulls out the flavour of the sweet potato filling and the ricotta layer adds the perfect amount of texture and softness to make this meal the perfect combination of awesomeness.
I cant wait to hear if you enjoy this meal as much as we do!!!
Getting more inspiration at:
Getting more inspiration at: