Ingredients for 2 size 30 moldsX40:
1 package of Barilla lasagna sheets
2 sweet potatoes, peeled
1 package (250 grams) ricotta cheese
100 grams feta cheese
1/2 box cream cheese
1/2 container of sweet cream 38%
1/2 cup Parmesan or yellow cheese, finely grated + additional amount for sprinkling on top
1 egg
1 tablespoon flour
3 cloves garlic, crushed
1/2 bag of New Zealand spinach leaves
1 and 1/2 jars of Neapolitan sauce at Barilla
Preparation method:
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- In a large bowl, mix ricotta, feta, cream cheese, sour cream, Parmesan, egg, flour, crushed garlic, salt and pepper.
- Finely chop the spinach and add to the cheeses. Mix well.
- Slice the sweet potato into very thin slices.
- In a rectangular pan, put 2-3 tablespoons of tomato sauce and spread on the bottom.
- Place lasagna sheets next to each other and place 1/3 of the cheese on top in an even layer.
- Pour 1/3 of the tomato sauce and repeat the steps, this time placing a layer of sweet potato slices instead of pasta. Repeat the steps again. Finish with tomato sauce on top.
- Sprinkle with grated Parmesan cheese and bake in an oven preheated to 180 degrees for 40 minutes or until the lasagna is golden and tender.
