prep 30 minutes bake 1 hour 45 minutes at 375°F stand 20 minutes
No-boil lasagna noodles may seem like an easy shortcut, but do not use them when making this creamy version. Because the homemade sweet potato sauce is thicker than a traditional tomato sauce, there’s not enough moisture in the dish to cook the noodles.
4 medium sweet potatoes (about 2 lb.)
1¼ cups milk
2 Tbsp. lime juice
2 tsp. ground cumin
3 7.5-oz. links uncooked chorizo sausage
12 dried lasagna noodles
Olive oil
¼ cup thinly sliced green onions
¼ cup chopped fresh cilantro
1½ cups shredded sharp white cheddar cheese (6 oz.)
1. Preheat oven to 375°F. For sweet potato sauce, place sweet potatoes on a foil-lined baking sheet. Bake about 60 minutes or until tender when pierced with a fork. Remove from oven; cool. Peel; discard skin. Transfer sweet potatoes to a food processor. Add milk, lime juice, and cumin. Cover; process until smooth.
2. In a large skillet cook chorizo over medium heat about 5 minutes or until done (160°F). Remove from heat. Drain off fat.
3. Meanwhile, cook noodles according to package directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.
4. Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer over oil. Spread one-fourth of sweet potato sauce over noodles. Top with one-fourth each of the chorizo, green onions, cilantro, and cheddar cheese. Repeat layers three more times. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil.
5. Bake 40 minutes. Uncover; bake 5 minutes more or until cheese is golden brown and lasagna is bubbly. Let stand 20 minutes before serving.
number of servings 8
per serving684 cal., 41 g fat (17 g sat. fat), 96 mg chol., 1,184 mg sodium, 46 g carb., 4 g fiber, 7 g sugars, 32 g pro.
