Sweet Potato and Spinach Lasagna
2 cups milk
2 cups cream
(or 4 cups half-and-half)
4 tablespoons butter
4 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
8 cups peeled and diced sweet potatoes
1/2 cup diced green onions
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
12 oz fresh baby spinach
8 oz shredded Monterey Jack cheese
8 oz shredded Mozzarella cheese
8 oz grated Parmesan cheese
1 package no-cook lasagna noodles
Pre-heat oven to 425 degrees Fahrenheit
Toss sweet potatoes with 2 tablespoons olive oil and spread in a single layer on a sheet pan. Sprinkle salt over sweet potatoes and bake art 425 for 30 minutes, stirring half-way through to ensure even cooking. Set aside.
Make white sauce – Melt butter over medium heat. Add flour and whisk until golden, about 3 minutes. Add milk & cream (or half-and-half) and stir until roux fully dissolved and sauce begins to thicken. Set aside.
In a skillet, add remaining olive oil and sautee green onions, garlic, and red pepper flakes for 2 minutes, stirring constantly. Add spinach a big handful at a time and cook until wilted.
Reduce oven to 350.
In a 9×13 pan pre-sprayed with cooking spray, layer lasagna noodles, 1/2 of spinach mixture, 1/2 of cooked sweet potatoes, 1/3 of the white sauce, 1/2 of the mozzarella, and half of the Monterey Jack cheese. Repeat layer. Top with lasagna noodles, white sauce, and the grated parmesan.
Bake at 350 for 30-40 minutes, or until the top is golden brown. Let stand for 15 minutes before serving.