Sweet Potato Lasagne with Turkey & Sage

Sweet Potato Lasagne

with Turkey & Sage

PersonalPoints™ per serving

Total Time: 2 hr 10 min

Prep: 30 min

Cook: 1 hr 40 min

Serves: 8

Easy

This comfort-food lasagna replaces the usual noodles with layers of sweet potatoes. Slice the potatoes thinly so they cook evenly. A mandoline is perfect for the job,

but a sharp knife will work; if using a knife, you may find it easier to cut them into rounds (crosswise) rather than lengthwise. Lasagna calls for a light side dish.

We like a tricolor salad of radicchio, endive, and arugula dressed with olive oil,

red-wine vinegar, salt, and pepper.

Ingredients

2 tsp olive oil
1 large uncooked onion, diced
2 medium uncooked carrots, diced
3 medium garlic cloves, finely chopped
1½ tbsp fresh sage, chopped
1 lb uncooked skinless turkey breast, (ground)
1½ tbsp canned tomato paste
2 fl oz red wine, (1/4 cup)
14½ oz canned diced tomatoes, 1 (14 1/2 oz) can
¾ tsp Table salt
1 pinch table salt
¼ tsp black pepper
⅛ tsp black pepper
½ cup part-skim ricotta cheese
1 large egg, beaten
1½ lb uncooked sweet potatoes, 2 (3/4-pound), peeled
8 oz fresh spinach, leaves
½ cup shredded part-skim mozzarella cheese

Instructions

To make sauce, heat oil in a large saucepan over medium-high heat. Add onion and carrots and cook, stirring frequently, until softened, 5–6 minutes. Stir in garlic and 1 tablespoon sage; cook, stirring frequently, until fragrant, about 1 minute. Stir in turkey, breaking it up with a wooden spoon. Add tomato paste and cook, stirring often, until turkey is no longer pink, about 5 minutes. Add wine and simmer until almost evaporated, 1–2 minutes. Stir in tomatoes, 3 tablespoons water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat and simmer, covered, until vegetables are very tender, about 15 minutes, adding more water if needed.
Meanwhile, preheat the oven to 400°F.
Stir together ricotta, egg, 1 1/2 teaspoons sage, remaining pinch salt, and remaining 1/8 teaspoon pepper in a small bowl; set aside. Using a mandoline, V-slicer, or very sharp knife, cut potatoes into very thin lengthwise slices (about 1/10-inch thick). Put spinach in a large bowl and cover with boiling water. Let stand 1 minute; drain and let cool. Squeeze dry and roughly chop.
Spread a thin layer of sauce over the bottom of a 9-inch square (2-quart) baking dish. Cover with one-third of potato slices, overlapping slightly. Spread half of the remaining sauce over potatoes. Cover with another third of potato slices and top with spinach. Spoon ricotta mixture on top and spread evenly. Top with remaining potato slices, remaining sauce, and mozzarella. Cover loosely with a sheet of nonstick foil.
Place lasagna on a baking sheet; bake until potatoes in the center of lasagna are very tender when pierced with the tip of a paring knife, about 1 hour. Remove foil and bake until cheese is lightly browned, about 10 minutes. Let stand 10 minutes and cut into 8 portions.
Serving Size: 1/8 of Sweet Potato Lasagne casserole!