Today’s Challenge: satisfy a hankering for sweet potatoes and salsa.
I dare say this sweet potato salsa lasagna beats Italian style veggie lasagna, hands down.
That speaks volumns because I do love anything marinara! Try it and see what you think?
Sweet Potato Salsa Lasagna:
- Two medium sweet potatoes – sliced lengthwise ¼ inch thick
- about 5 – 10-inch wheat tortillas
- 12 oz of your favorite salsa
- 1 onion
- ½ small wheel of brie cheese (about ½ cup)
- ½ c parmesan cheese
- ½ bag Fresh spinach
- ½ c roasted red bell peppers (I used canned)
- 1 T oil for pan
Pre-heat oven to 350°
Slice sweet potatoes and spread out on ungreased sheets to bake while the oven pre-heats (about 15 minutes) and you prepare the rest of the lasagna. Slice onion thinly. Dice, slice or chunk (your choice) the brie and the roasted red bell peppers. Put the one tablespoon of oil in a 9×13 in. pan and spread ⅓ of the onions in the bottom of the pan with ⅓ of the salsa. Take 1 ½ tortillas place one in the middle of the pan and take the other half and make it fit over the rest of the layer as best you can. Next take about one third of the partially cooked sweet potatoes and spread them over the tortillas. Layer half of the spinach, sprinkle some parmesan on that and add about ¼ cup salsa, some onions, and roasted red peppers.
Continue with 1 ½ more tortillas, the same ingredients as the previous layer and this time also add brie. Add one more tortilla layer, top with the rest of the sweet potatoes, cheeses, salsa, onions and roasted red bell peppers. Bake covered for 40 min and uncovered for 10 min. Let set for about 5 min before serving and serve with fresh cilantro and lime.