Layered Sweet Potato, Spinach & Ricotta Lasagna with Walnuts & Raspberry Honey Sauce
IngredientsFor the Lasagna3 large sweet potatoes, sliced into thin rounds2 cups fresh spinach1½ cups (300 g) ricotta cheese1 large egg½ cup (50 g) grated Parmesan cheese2 tablespoons olive oil2 garlic cloves, finely minced1 teaspoon salt½ teaspoon black pepperFor the Raspberry Honey Sauce1 cup fresh or frozen raspberries3 tablespoons honey2 tablespoons water1 teaspoon lemon juiceFor the Topping½ cup toasted walnuts, roughly choppedGarnishFresh thyme or basil leavesFreshly ground black pepperInstructionsHeat your oven to 375°F (190°C).Warm the olive oil in a skillet over medium heat. Add the garlic and spinach, cooking just until the spinach softens and wilts. Set aside.In a mixing bowl, combine the ricotta, egg, grated Parmesan, salt, and black pepper until smooth and evenly blended.Arrange a layer of sweet potato slices in a baking dish. Spread some of the ricotta mixture over the potatoes, then add a layer of the cooked spinach. Continue layering until all the ingredients have been used.Cover the dish with foil and bake for 35 minutes. Remove the foil and continue baking for 15–20 minutes, or until the sweet potatoes are fork-tender and the filling is fully set.Meanwhile, place the raspberries, honey, water, and lemon juice in a small saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the sauce becomes slightly thickened and glossy.Allow the lasagna to rest for several minutes before serving.Sprinkle the toasted walnuts over the top, drizzle generously with the raspberry honey sauce, and finish with fresh herbs and a few cracks of black pepper.Nutritional InformationPer serving (Makes 6 servings)Calories: 370Protein: 14gCarbohydrates: 42gFat: 16gFiber: 6gSugar: 15gSodium: 320mg18h