Gary's Third Pottery Blog

When the going gets tough, dragons gonna get going....

Gary's third pottery blog

WRITE TO ME! Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Saturday, February 27, 2016

sweet potato lasagna, GAWDAMN that is good :)

I saw a recipe for sweet potato lasagna some weeks ago and was intrigued, finally getting ready to make it yesterday.

But it looked boring.  It looked dry.  But it seemed like a good starting point!

I have always loved making lasagna, and buy good rice noodles now and make it vegan  (That doesn't mean you have to)

I made sweet potato lasagna MY WAY, and it is naturally gluten-free, obviously, and can be made vegan or not.

The whole idea is, slice sweet potato instead of using noodles, DUH! So easy! Recipe follows***

Gary's sweet potato lasagna

-preheat to 375, grease an 8 x 8 baking dish

-slice some onion and veggies and sauté (I used onion, broccoli, spinach), then add about 1 1/2- 2 cups of tomato sauce--simmer a few minutes, you want it thick--make sure to add lots of spice

-slice 3 medium sweet potatoes thinly with a sharp knife, make 3 even piles

-mix about 1 1/2 cup of ricotta with some spice, like oregano and garlic (I make a vegan mix of tofu, nutritional yeast, soy milk, soy sour cream and fake cheese mashed together, but do what you want)

-lay one sliced sweet potato down to cover the bottom of the dish, then blob on half the ricotta, 1/3 of the tomato sauce next, then the second sliced sweet potato, cover with the rest of the ricotta, another 1/3 of tomato sauce then the last layer of sweet potato, cover with the last of the tomato sauce then sprinkle a ton of cheese on there

-bake 45-60 minutes!



Barbara Rogers said...

Sounds yummy! I just discovered organic sweet potatoes have skins that taste good...have been peeling mine for years (not organic)

Michèle Hastings said...

That sounds delicious. I love sweet potatoes. When my daughter was small she hate tofu. I used to substitute half the ricotta cheese in stuffed shells with soft tofu... no one even noticed!

Fortune Cookies said...

Thanks for the vegan ricotta alternative!!! I can't wait to try it!

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.