Sunny Sweet Lasagna
Layers of sweet potato and walnuts are nestled between tender lasagna noodles to create a unique and tasty appetizer or entrée.
1/2 cup chopped California Walnuts - divided use
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate - divided use
1 1/4 cups vegetable broth
1 teaspoon dried thyme
Salt and ground black pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
- In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the vegetable broth, 6 tablespoons of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
- In small saucepan, combine remaining vegetable broth, remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.
Makes 4 servings.
Recipe provided courtesy California Walnuts.