Sweet Potato Gratin Lasagna

Show the ones you love how much they mean to you by preparing an elegant lasagne accented with fried sage, brown butter, warm spices and a creamy, gluten-free béchamel sauce.

Share This Recipe

Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Serves: 6

Ingredients

  • 1 pkg Italpasta Gluten Free Lasagne (250 g)
  • 3 tbsp Italpasta Extra Virgin Olive Oil
  • 2 Sweet Potatoes, peeled, cut into 1/4 inch rounds
  • 3/4 tsp salt
  • 3/4 tsp Pepper
  • 1/4 cup butter
  • 16 sage leaves
  • 2 tbsp Rice Flour (Gluten Free)
  • 4 cup Whipping Cream (35%)
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 tsp Nutmeg, grated
  • 3 cup Mozzarella Cheese, shredded
  • 3 tbsp Hazelnuts, toasted, crushed
  • 1/3 cup Amaretto Cookies (Gluten-Free), crushed

Instructions

  • Preheat oven to 400°F (200°C). Toss together sweet potato rounds, olive oil and 1/3 of each salt and pepper. Arrange in single layer on baking sheet; bake for about 10 minutes or until tender.
  • Reduce oven to 350°F (180°C). Grease baking dish; set aside.
  • Melt butter in saucepan set over medium heat; add sage leaves. Cook for about 5 minutes or until ends begin to curl and butter is browned but not scorched. Transfer sage leaves to paper towel–lined plate.
  • Stir rice flour into butter in saucepan; cook for 2 minutes. Whisk in whipping cream, a splash at a time, until smooth. Cook, stirring constantly, for 5 to 7 minutes or until thickened. Remove from heat. Stir in remaining salt and pepper, Parmesan and nutmeg.
  • Ladle 1/4 of the sauce into bottom of prepared dish. Top with 1/3 of the lasagne noodles, breaking noodles to fit snuggly. Top with 1/4 of the sauce, 4 sage leaves, 1/3 of the mozzarella cheese, 1/3 of the hazelnuts and 1/3 of the sweet potato slices. Repeat layers twice. Top with remaining sauce and sage leaves.
  • Place heart-shaped cookie cutter in centre of lasagne and fill with crumbled amaretto cookies.
  • Cover with foil; bake for 45 minutes. Remove foil; bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 10 minutes before serving.

Notes

  • Grate whole nutmeg on a fine rasp for the best flavour.
  • Pierce a medium sweet potato all over and microwave on High for 4 to 6 minutes or until tender. Let cool until easy to handle; peel and mash before adding to sauce if desired.
  • Add a layer of shredded duck confit to make an extra-special lasagne.

Nutritional Analysis

Calories: 1110kcal | Carbohydrates: 45g | Protein: 22g | Fat: 94g | Saturated Fat: 52g | Cholesterol: 270mg | Sodium: 940mg | Fiber: 3g | Sugar: 5g