Cheesy Vegetable Lasagna
After a very mild few weeks, fall is 100% here and I’m becoming okay with that. Something about having those extra few weeks of nice temperatures is somehow making it easier – feel like we “cheated” in a way. The nice weather also made for some strange food overlaps as cherry tomatoes kept trickling in to the markets which are normally long gone by this point. Again it feels like we’re cheating! With that, I wound up with a bunch of random vegetables at the end of the week so I decided to just take everything out of the fridge and see what I could do with it. In the end it came down to a pizza or lasagna and a rogue sweet potato made the decision for me: lasagna!
1 sweet potato
1/2 tbsp butter
1 tbsp olive oil
1/2 large red onion, chopped
3 cloves garlic, chopped
1 cup baby bella mushrooms, chopped
1/2 lb lasagna noodles (pre-cook if needed) - about 9 strips
1 1/3 cup alfredo sauce (divided)
1 cup ricotta cheese
1/3 cup mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded
- Microwave (or bake) sweet potato until soft - then remove filling and mash with a 1/2 tbsp of butter and a pinch of salt/pepper
- Preheat oven to 375
- In a small pan heat up the olive oil over medium heat, then add the onion and garlic and cook for 3 minutes before adding the mushrooms and cooking an addition 7 minutes.
- Spoon 1/3 cup of the alfredo sauce on the bottom and sides of a 9x9 baking dish. Place the first layer of lasagna noodles then top with 1/2 of the ricotta cheese and sweet potato mixture - using a spoon to smooth out. Top with half of the mushroom and onion mixture then sprinkle with the diced tomatoes and 1/3 cup alfredo sauce. Repeat the layers, switching the direction of the lasagna noodles.
- Top with the grated Parmesan and Mozzarella cheeses then cover and bake for 30 minutes. Remove the cover and bake for a final 15 minutes.
For a different twist switch out the sweet potato for any type of squash – or use a variety of wild mushrooms. Spinach, swiss chard, or kale would also go fantastically in this dish either fresh or pre-cooked with the mushrooms and onions. Since my main mission was to clean out the fridge I just used what I had on hand, and it worked fantastically! If you don’t have alfredo sauce on hand a simple bechamel sauce can also work, tho you might want to add more garlic/salt/pepper in order to keep the dish from being too bland.
In other news, our little one made her appearance last Friday (11/27) and we are 100% smitten. She arrived at 7:02 am weighing 8lbs 13oz and has the cutest chunkiest little cheeks!. After years of fertility treatments and wishing/hoping/praying it is such a relief to have her home!