No matter how many times I make pasta dishes they can never quite measure up to lasagna. I think there must be some type of magic hidden in the layers. It’s just one of those scenarios when one plus one actual equals three, because the whole is greater than the sum of it’s parts. And this lasagna is my new favorite, perfect for impressing dinner guests with the unique individual portion presentation.
Sweet Potato and Spinach Lasagna
2 sweet potatoes
1 tsp nutmeg
1/2 tsp cinnamon
2 c and 2 tbs milk
1/2 c and 2 tbs parmesan cheese
2 c frozen spinach
8 lasagna noodles
2 tbs butter
2 tbs flour
2 c italian blend shredded cheese
Butter 4 10-ounce ramekin dishes, set aside on a baking sheet. Preheat oven to 350 degrees.
Pierce sweet potato skins several times then microwave for 10 minutes, rotating halfway through, flesh should be soft. Allow sweet potatoes to cool. Remove flesh from skin and add to a bowl with nutmeg, cinnamon, 2 tbs of milk, and 2 tbs of parmesan cheese. Mix until smooth and well combined. Defrost spinach then ring out excess water using a kitchen towel. Cook lasagna noodles to just shy of al dente. In the meantime in a skillet melt butter over medium heat, add flour to make roux. Whisk in remaining 2 c milk, allow mixture to come to a simmer and thicken. Add 1 c italian blend cheese, remove from heat.
To assemble put a small amount of sauce in the bottom of each ramekin then lay 2 lasagna noodles in an “x” pattern, allowing excess pasta to overhand the edges. Add a rounded tablespoon of the sweet potatoes in each ramekin, then spinkle with spinach, adding a bit more sauce, and extra italian blend cheese. Fold 2 overhanging pasta pieces over the filling then repeat the layering until each ramekin is full. Use remaining italian blend cheese and parmesan cheese to top each lasagna.
Bake for 30 minutes until lasagna is bubbly and delicious. Allow 10 minutes to cool then use a knife to loosen the edges around the ramekin and unmold onto serving dishes.