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! 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.
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.
Thanks!! It was my first time doing something savory with sweet potatoes and I loved it!
Rupert and Delrose Brown says
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!