Recipe by SarasotaCook
A new twist on lasagna. Lasagna noodles with a very traditional cheese filling, but a light pecan crust and sauteed until golden brown. Then a simple sweet potato sauce made in just minutes. Served over a bed of sauteed kale is how I like to serve this. These are so pretty and delicate and can be made ahead, frozen or refrigerated and prepared when needed. Great for a dinner dinner party or just an every day meal.
- 1 (1 lb) box lasagna noodle, 18 noodles (I prefer the kind without the ruffled edge, just a straight edge, but either will work)
- 15 ounces ricotta cheese
- 1 cup fontina, grated (mozzarella will work as a substitute, fontina is more nutty which I prefer)
- 1 1⁄2 cups parmesan cheese, fresh grated (1/2 cup for the filling, 1 cup for the garnish)
- 1 medium egg (large or extra large)
- 1 pinch nutmeg
- 1 1⁄2 cups ground pecans (fine ground)
- 1 cup dried breadcrumbs
- 1⁄2 cup flour
- 2 eggs, well beaten
- olive oil, to saute
- 3 large sweet potatoes, cooked and pulp removed (approximately 3 cups of sweet potato)
- 1 1⁄2 cups heavy cream (more or less according to how thin or thick you like your sauce)
- 3 shallots, fine chopped
- 2 -3 teaspoons minced garlic (according to taste, I like 3, but just taste as you go. You can always add more)
- 3 tablespoons butter
- 1 teaspoon fresh sage, chopped fine
- 1 tablespoon fresh parsley, chopped fine
- 1 cup parmesan cheese, fresh grated
Directions See How It's Made
- Pasta -- These can also be made ahead of time and refrigerated. Boil until tender. They are pan sauteed, so make sure they aren't falling apart - just tender. Simply follow the directions on the package. You can use fresh or boxed for this, but don't use NO boil noodles, they do not work as well.
- Cheese -- In a small bowl, mix the ricotta, fontina, parmesan, egg, nutmeg and pepper. Mix well to combine and set off to to the side.
- Breading -- In 3 small bowls, add the flour to the first one; the eggs to one for dipping; and add the nuts and bread crumbs for dredging.
- Lasagna -- Layout each lasagna noodle on a piece of parchment paper or foil (my trick, I spray with Pam or non-stick spray so they don't stick) and spread 2-3 tablespoons of the cheese mixture on each noodle and roll up. DON'T over fill. Then dredge lightly in the flour, then in the egg and finally in the bread crumbs. Make sure you get the ends too. Now, they are all done, but I prefer to cover and refrigerate for 30 minutes to firm up before pan frying. They just hold together much better. While your pasta set up, make the sauce and a nice salad or side dish.
- Sauce -- Remember, you can make these ahead as well and refrigerate and then just reheat. But, in a small sauce pan, add the butter and bring to medium heat. Add the garlic, shallots and saute until soft and tender. There is no need to brown them, just sweat and slowly cook. While the garlic and shallot sautes, cook the sweet potatoes in the microwave. 8-10 minutes until fork tender. Once tender, let cool enough to handle and then scoop out the flesh. Add the potato to the garlic and shallot mixture. Slowly add in the cream until you reach the consistency you like. I prefer 1 1/2 cups, but you can more or less if you like. It should be nice and creamy. I don't like my sauce too thin, but add as much as you like. As it simmers it will reduce a bit, so you can always add in a bit more cream. Don't worry. Add in the salt and pepper and taste for seasoning. The fresh sage and parsley should be added right before serving.
- Lasagna Saute -- In a large non-stick saute pan (it works best for this), add the olive oil and bring to medium heat. Add the noodles, seam side down first and saute until golden brown on all sides. Don't worry as some of the cheese will come out. These don't take too long.
- Serve -- My favorite way is to saute some kale or spinach and serve these pretty cheesy rolls over the bed of greens and top with the warm sweet potato sauce and garnish with grated parmesan cheese.