Growing up in Vancouver, a city known for its healthy lifestyle, conscious eating was instilled in me from childhood.
My cooking philosophy incorporates the use of color as an integral ingredient. I use it as a guide for health—fruits and vegetables with saturated hues contain the most nutrients—as well as to be visually stimulating. Creativity is key in the kitchen. I rarely follow a recipe and encourage improvisation!
I developed this recipe last October, when a friend hosted a (Canadian) Thanksgiving potluck in New York City. Since this happens much earlier than the American holiday, stores were not stocked with the usual festive fare. I decided to try something new and came up with this sweet potato lasagne (or lasagna, depending on where you’re from).
The recipe can be made to accommodate all palettes: vegan, vegetarian,
gluten-free, carnivores…adding ground turkey could make it a true
- extra virgin olive oil - 2 tablespoon
- can tomatoes - 1 15oz
- can tomato sauce - 1 15oz
- sliced mushrooms - 1 cup
- garlic - 2-3 cloves
- Fresh Basil -
- sweet potatoes - 2
- finely chopped broccoli - 1 cup
- pepper - yellow, red or orange
- kale -
- Ricotta - 2 cups
- grated mozzarella - 1 cup
- lasagne noodles - 1 package
Sauté garlic and onion in olive oil. Once the onions become transparent, add mushrooms and let cook until juicy. Add the canned tomatoes and sauce, as well as the basil, salt and pepper. Let simmer 5 to 10 minutes.
In a large saucepan, boil sweet potatoes for about 20 minutes or until soft. Peel and mash.
In a frying pan, stir-fry vegetables until tender. Set the veggies aside and use the same pan to sauté the kale until slightly wilted.
If using brown rice noodles, boil for 15-20 minutes (until soft).
Start layering ingredients in a large pyrex glass dish, beginning by coating the bottom of the dish with sauce. Add a single layer of noodles so they cover the entire surface.
Next add a thick layer of the sweet potato mash, ricotta, and vegetable mixture. Repeat with sauce and noodles. Layer kale. Sprinkle grated mozzarella cheese over the top. Cover with aluminum foil and bake for 30 minutes. About 5 minutes before you take it out of the oven, remove the foil and allow the cheese to brown.