Sweet Potato Lasagna

  • 3 large, sweet potatoes
  • 2 cups cooked chicken (I used leftover baked chicken)
  • 24 oz. ricotta
  • 16 oz. cottage cheese
  • 8 oz. frozen spinach
  • 1 egg
  • 1 cup shredded mozzarella
  • 1/2 cup parmesan
  • 1 cup heavy cream
  • 1 tsp. garlic salt
  • 1 tsp. Nature’s Seasons
  • drizzle of olive oil

Defrost the spinach and squeeze out additional liquid. Combine ricotta, cottage cheese, spinach, the egg, and the seasonings reserving half the Nature’s for layering.

Clean the sweet potatoes well, then cut into thin slices. I left the skin on, but you can certainly peel the potatoes first. Drizzle the bottom of a large casserole dish with olive oil, then place a layer of sweet potato slices. Sprinkle lightly with Nature’s Seasons. Spread a layer of the ricotta mixture, then add a layer of chicken and top with a handful of mozzarella. Drizzle 1/3 of the heavy cream, then repeat the layering process.

Repeat the layers until you run out of ingredients, ending with a sprinkle of mozzarella and topping with parmesan. Cover and bake at 375 for one hour, then remove foil and bake for another 20 minutes, broiling the last five minutes for a golden crispy top.

Let rest for 20 minutes before cutting into.

***Serves 6

Wine Pairing Suggestion

Rodney Strong Sauvignon Blanc

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