One Skillet Sweet Potato Lasagna
As a girl with a little bit of curve, finding jeans isn’t easy. Actually, it sucks. I’m stuck between two sizes right now (and one size is teetering on one I’d rather NEVER be), so different brands fit drastically different. So when I find a pair that fits me like a glove, I don’t just buy that pair in that color. I buy every single color I can possibly find in that exact fit and walk out. That might sound foolish, but when you find something that fits you so perfectly, you buy it in every color.
Well, that’s exactly what this lasagna is to me, too. This skillet lasagna recipe is like those perfect jeans. Instead of trying 15 different recipes for other types of lasagna, I’m going to make this kind every way I can before it just stops working. Like those jeans. I’ll buy them in every color until they start coming in colors like periwinkle or neon pink. Then it’ll be time to move on to a new fit and a new brand.
For now, this lasagna still fits like a glove and I already have three different ways to make this before I think it’s time to retire it. For now, let’s revel in these “perfect fitting jeans” for a second.
Sweet potato pasta is probably one of my all time favorite indulgences. I first saw the idea on my friend Julie’s blog and made it that night. Since that night, I’ve been making it monthly, with additions and changes of my own. Now, instead of regular pasta, I thought I’d add this luscious cream sauce to my favorite skillet lasagna recipe, with a few other meaty additions as well, like chorizo and tons of sage.
This may be my favorite version yet. The addition of the spice and chorizo balances the sweet, creamy earthiness of the sweet potato cream perfectly. But that’s not the best part of this recipe. You can make it for less than $20 and it’s all in one simple skillet. Which means less dish duty and more wine drinking. The low calories and fat doesn’t hurt either.
Hey, I gotta make sure those perfect jeans fit, right?
One Skillet Sweet Potato Lasagna
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Serves about 4 – 6. Sauce adapted from Table for Two.
Prep time: 10 – 15 minutes
Cook time: 15 – 20 minutes
For the lasagna:
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup shiitake mushrooms, chopped
- 2 links of chorizo sausage, chopped
- 1/4 cup chopped walnuts
- 6 sheets of cooked lasagna noodles, cut in half
- 3/4 cup skim ricotta cheese
- 1 egg
- 2/3 cup parmesan cheese
For the pasta sauce:
- 2 tablespoons unsalted butter
- 1 large sweet potato, cooked
- 2 tablespoons flour
- 3/4 cup 2% milk
- 1/4 cup light cream
- 1 teaspoon sage
- 2/3 cup shredded parmesan cheese
- Fresh herbs for garnish
- Salt and pepper to taste
- To make the cream sauce, mash the sweet potatoes to remove all lumps. Melt the butter in a large skillet over medium high heat. Once melted, whisk in the flour to make a paste. Gradually add the milk and cream, whisking well to incorporate. Reduce heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Stir in the sage, salt and pepper.
- Remove the mixture from the heat and stir in the mashed sweet potato and parmesan cheese.
- To make the skillet, heat the olive oil in another large skillet over medium high heat. Add the onion and cook until softened, about 2 minutes. Add in the garlic and mushrooms, cooking until softened, about 4 more minutes. Mix in the chorizo and cook until browned, about 4 – 5 more minutes. Remove from heat and mix with the cream sauce. Save half of the sauce for later.
- Mix the ricotta, egg and parmesan cheese together.
- To make the lasagna, layer 3 – 4 lasagna noodles over the cream sauce/chorizo mixture in the pan. Top with half of the ricotta and parmesan mixture. Add remaining sweet potato sauce, remaining lasagna noodles and ricotta cheese. Top with remaining parmesan cheese, pepper, walnuts and fresh herbs.
Nutritional information per serving:
Fat: 31.5 grams
Carbohydrates: 39 grams
Fiber: 4.5 grams
Protein: 22.5 grams
Weight Watchers Points: 14
Tags:easy sweet potato pasta, fall recipes, lasagna recipes, pasta recipes, skillet lasagna, sweet potato recipes
And this looks fun! I've never eaten sweet potatoes in anything like this (I know I'm behind with the times!)