Mmm, I love a good lasagna- and this weekend I decided to make two! The one on the right is a simple classic, layered with ricotta (whipped together with eggs) and tomato sauce. I don’t put any meat in my lasagna or sauce. The one on the left is my vegetable lasagna, layered with lasagna noodles, mushrooms, sun dried tomatoes, sweet potato filling, and mozzarella. For the sweet potato filling I bake two large sweet potatoes, skin them, and then whip the filling with about 1/2 cup ricotta and a bit of olive oil. We’ll eat these all week!
I also snapped up some Yukon Gold Potatoes on sale at my produce store along with a fresh bunch of dill. I simply baked these with some butter, smoked paprika, and truffle oil (which I got as a gift- a little goes a long way).