Alia gave me some sweet potatoes, and I have a head of cauliflower. I like pasta...Lasagna for dinner!-Mike
Lasagne di patate dolci e cavolfiore (Italian)
Serves 4-6
Preheat the oven to 425F (220C)
(gluten-free) lasagna noodle
2 pounds (910 g) organic sweet potatoes, peeled and cubed
minced organic garlic cloves
black pepper
1 cup (240 ml) organic vegetable broth
2 cups (260 g) shredded mozzarella or dairy-free goat cheese
1 cup (130 g) organic cauliflower rice*
2 Tbs. (30 g) sea salt
organic tomato sauce
fresh organic spinach
chopped parsley
olives cut in half
uno 1. Soak the noodles in hot water for 30 minutes.
due 2. Put the sweet potatoes in a large pot and cover with 1 inch (2,55 cm) salt water. Bring to a boil, cook about 15 minutes.
tre 3. Mash the potatoes with garlic, pepper and broth.
quattro 4. Add half the cheese and cauliflower rice.
cinque /CHEEN-kweh/ 5. Pour 1/2 the tomato sauce into a baking pan.
sei /SEH-ee/ 6. Spoon the mashed sweet potatoes into a piping bag (or use a zip-close bag) and cut the tip, or spread spread it on.
sette 7. Put a layer of noodles.
otto 8. A layer of potatoes.
nove 9. Top with spinach and then more sauce.
dieci /dee-EH-chee/ 10. Repeat.
undici 11. Finish with the remaining sauce and more cheese.
dodici 12. Top with olives and parsley.
tredici 13. Bake for 25 minutes
*Cauliflower Rice
Makes 4 cups (520 g)
a large organic cauliflower head
1. Wash and dry. Remove all greens.
2. Press on a towel to remove any excess moisture, so it will not be soggy.
3. Cut into small pieces and gate in a food processor, into "rice".
4. Use the extra in:
- stir fry
- sauté over medium heat in 1 Tbs. (15 ml) olive oil, cover steam about 5-8 minutes, season with soy sauce/(gluten-free liquid aminos)
- burrito bowl
- backed cheesy cauliflower rice and broccoli
- stuffed peppers
- etc.
5. Store uncooked cauliflower rice in the freezer up to a month or refrigerated up to 5 days.
Buon appetito!
