Does anyone ever actually make a recipe after watching it on TV? Over our holiday break, we happened to tune into The Food Network's The Kitchen just as Jeff Mauro and Sunny Anderson were assembling this meatless Sweet Potato Lasagna. They made it look so easy, so delicious and so fun…so we decided to give it a go.
With most of the ingredients (or acceptable Athlete Food substitutions) on hand, this recipe came together quickly and was a huge hit on a cold and snowy January night.
Here's the Original Recipe, marked up with our AF changes. We recommend sticking to the original if you have all the ingredients, but don't let not having shallots or fresh basil stop you from making this meal!
The Results:
Taste - a podium finish! Five of us tried it, five of us loved it.
Ease - Other than some fighting with a too small food processor, this recipe wasn't too hard to make. There are a bunch of prep steps, but these can be done ahead of time. Peel and slice the potatoes earlier in the day or the day before. Make the chard/mushroom filling when you have a chance so that it's cool and ready to use.
Would we make it again - definitely
One thing to watch out for - our lasagna had a layer of liquid about 1/2 inch deep in the bottom of the pan. We aren't sure why, maybe the sweet potatoes released water, or maybe it was the chard? It threw us off at first, but we just served the lasagna in big pieces and none of the liquid came along with it. Before we put the leftovers in the fridge, we took a paper towel and soaked up the remaining liquid.