My brother-in-law is a vegetarian, so I am always on the lookout for cool vegetarian dishes that I can make when I see him and his family. He is very easy going about it and has no trouble finding things to suit his needs, but I can get a little obsessed about making sure he has enough options. I plan — actually “worry” is more accurate — to an absolutely absurd degree. As a result, even though I am not a vegetarian, I have a list of vegetarian friendly restaurants for every city I’ve been in with my brother-in-law. It’s ludicrous! ๐ Seriously, if you want to know the vegetarian offerings in Charleston, South Carolina; Pensacola Beach, Florida; or Atlanta, Georgia, I’ve got you covered.
As soon as I saw this recipe from Joanne of Eats Well With Others for Sweet Potato Spinach Pesto Lasagna Rolls, I had to make it. I love that it’s vegetarian, but not the standard grilled vegetables or tofu concoction. And I like that even though it uses sweet potatoes, it is savory rather than sweet! I’ve adapted it slightly from her original to scale down the amount and suit my tastes.
- 8 lasagna noodles
- 2 sweet potatoes
- 1 cup ricotta cheese
- 5 tbsp pesto
- 1/2 cup shredded asiago cheese
- 2 cups of tomato basil sauce, divided (I use Newman’s Own)
- 1 cup of shredded mozzarella cheese
- Salt and pepper
Preheat your oven to 350.
Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I’m using an 8-inch round pan.)
Pierce 2 sweet potatoes all over with a fork…
wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
Let potatoes cool.
In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.
Mix very well with a fork…
or in the food processor.
Season sweet potato mixture to taste with salt and pepper.
Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.
Drain the noodles and lay them out on a baking sheet.
Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle…
and loosely roll it up.
Place the rolls seam-side down in the baking dish.
Cover with the remaining 1 cup of sauce…
and the mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes.
Serve.
- 8 lasagna noodles
- 2 sweet potatoes
- 1 cup ricotta cheese
- 5 tbsp pesto
- ½ cup shredded asiago cheese
- 2 cups of tomato basil sauce, divided
- 1 cup of shredded mozzarella cheese
- Salt and pepper
- Preheat oven to 350.
- Add 1 cup of tomato basil sauce to the bottom of a baking dish. (I'm using an 8-inch round pan.)
- Pierce 2 sweet potatoes all over with a fork, wrap them in damp paper towels and microwave until cooked through, approximately 10 minutes.
- Let potatoes cool.
- In a large bowl, add sweet potato flesh, ricotta cheese, pesto, and asiago cheese.
- Mix very well with a fork or in the food processor.
- Season sweet potato mixture to taste with salt and pepper.
- Boil 8 lasagna noodles in salted water until al dente, approximately 10 minutes.
- Drain the noodles and lay them out on a baking sheet.
- Spread some of the mixture (about 2 tablespoons) onto each cooked lasagna noodle and loosely roll it up.
- Place the rolls seam-side down in the baking dish.
- Cover with the remaining 1 cup of sauce and the mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes.
- Serve.
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I’m so glad you enjoyed these! They were the first meal I ever made for my fiance and still remain a favorite!
Hi Joanne! Thanks so much for visiting my site and for the WONDERFUL recipe!
Those look delicious! Love the use of sweet potatoes, those are my favorite. ๐
Thanks!! It was my first time doing something savory with sweet potatoes and I loved it! ๐
I’m not a vegetarian and I’d love to try that recipe. I was very impressed that you gave Joanne credit for her recipe and she actually visited your site and commented. We’re so proud of you our Precious Daughter!
Thanks Mom! ๐
I love these! This is a go to recipe for me. I buy a bunch of pesto and divide it up.
Now to make up for not having looked at all the other yummy recipes.
Thanks, Maggie!! That’s an excellent idea! ๐