Sweet Potato And Mushroom Lasagna Recipes

SWEET POTATO LASAGNA

Sweet Potato Lasagna image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

Two 10-ounce cans fire roasted tomatoes
One 29-ounce can tomato paste
2 tablespoons minced garlic
2 tablespoons red wine vinegar
1 tablespoon Italian seasoning
1 cup diced yellow onion
1 tablespoon minced garlic
3 cups ground beef
1/2 cup red wine
10 ounces cream cheese
1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)
1 cup feta
1 cup sour cream
1/4 cup loose chiffonade fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Nonstick cooking spray, for the pan
3 to 4 sweet potatoes, sliced thin with a mandoline
1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)

Steps:

For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
For the lasagna: Preheat the oven to 350 degrees F.
Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.

POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE

Potato Lasagna With Wild Mushrooms And Herb Sauce image

Provided by Linda Wells

Categories dinner, project, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 19

Ingredients

4 large Idaho potatoes of equal size
8 ounces unsalted butter
3 ounces shiitake mushrooms (see note)
3 ounces oyster mushrooms (see note)
3 ounces white mushrooms
3 ounces chanterelles (optional)
1 large shallot
1/2 bunch parsley
Half a bunch, or 8 ounces, celery, diced
2 ounces leek, diced
1 ounce shallots, diced
1 ounce onions, diced
1 ounce butter
1 cup dry white wine
1 clove garlic
1 branch fresh thyme
Juice of 1/2 lemon
8 ounces butter
1 ounce diced tomatoes

Steps:

Preheat the oven to 300 degrees.
Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.

Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 29 grams, Carbohydrate 79 grams, Fat 99 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 62 grams, Sodium 80 milligrams, Sugar 8 grams, TransFat 4 grams

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