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Saturday, March 6, 2010

Roasted Sweet Potato and Chorizo Lasagna

 There is nothing like a hot, gooey pan of lasagna.  Nothing!  Sometimes though, you want that guilty pleasure without all the guilt.  I created this recipe to satisfy Dave's cheesy needs and my urge to be healthy and low carb, it worked great both of us.  Success!

Like any lasagna, it takes a few steps to put together but it's completely worth it.  I'm most excited about the leek yogurt sauce- so tasty I'll be using this over and over again. Bottom line is you can have hot and gooey indulgence and maintain your bottom line.  Go ahead, indulge and be fat and happy!

Tips and techniques:  Leave out the chorizo if you are looking or a vegetarian option.  Use whatever veggies you have on hand.

Roasted Sweet Potato and Chorizo Lasagna with Leek Yogurt Sauce

2 cups each of fresh cauliflower, broccoli, green beans, cleaned and cut into large-bite size pieces
1 large sweet potato- sliced about 1/2inch thick
2 large leeks, cleaned and sliced into 1 inch pieces
3 cloves garlic
1 shallot, sliced
dry white wine or broth
1/2 cup greek yogurt
2 cups cottage cheese
2-4 oz goat cheese
Fresh grated Parmesan cheese
1 cup shredded cheese (mixture of cheddar, mozzarella,)
1/2 cup of chorizo (sauteed)
1/2 cup bread crumbs
salt and pepper

Toss the cauliflower, broccoli and green beans with olive oil, salt and pepper, lay on a sheet pan covered with tin foil. Roast in a 450 degree over until crisp-tender.  You want the veggies to have some browned-roasted areas to them, but don't over roast or they will be too mushy.  Roast the sliced sweet potatoes on a separate pan and the leeks on a separate pan.   Set aside

Leek Yogurt Sauce:
Once the leeks are roasted, add them to a sautee pan with a drizzle of olive oil.
Add in the chopped shallots and garlic, fresh ground black pepper and a little seasoning salt- sautee until garlic and shallots are tender.   Add 2-3 cups broth or white wine (or broth) and simmer about 10 minutes.
Place all the ingredients in a blender, blend until smooth.  Add the yogurt.  If your sauce is too thick, simply add more wine or broth.  Return to pan and keep warm

Choose your baking dish, I used 4 individual ramekins, but you can easily make one larger dish.  Spray the dish with pam,  Begin by layering the dish with the roasted sweet potatoes to cover the bottom like you would with lasagna noodles.  Add a layer of roasted veggies (use up all of your veggies), sprinkle with cooked chorizo.  Spread a  layer of cottage cheese, crumble a little goat cheese and  a thin layer if shredded cheese.  Pour about 1/4 of the leek sauce over the layers. 

Top with a final layer of potatoes, pour more of the leek sauce over the potatoes. Toss the bread crumbs with the Parmesan cheese, salt and pepper.  Sprinkle over the potatoes.  Bake in the oven at 400 degrees until the edges are bubbly (about 20 minutes).  Remove from the oven and let it the lasagna rest before serving.  Serve the remaining sauce on the side.

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