Sweet Potato Spinach And Ricotta Rotolo Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cook the lasagna noodles according to the package instructions. Drain and set aside.
• STEP 3.In a large bowl, combine the spinach, ricotta cheese, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well.
• STEP 4.Spread a thin layer of the spinach and ricotta mixture onto each lasagna noodle.
• STEP 5.Place a layer of sweet potato slices on top of the spinach and ricotta mixture.
• STEP 6.Roll up each lasagna noodle tightly and place them seam-side down in a baking dish.
• STEP 7.Pour marinara sauce over the rolled lasagna noodles.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes.
• STEP 9.Remove the foil and bake for an additional 10 minutes, or until the sweet potatoes are tender.
• STEP 10.Serve the Sweet Potato Spinach and Ricotta Rotolo hot, garnished with fresh basil leaves.

Cooking Tips

• Make sure to slice the sweet potatoes thinly so that they cook evenly.
• You can use store-bought marinara sauce or make your own from scratch.
• If you prefer a crispier top, you can broil the dish for a few minutes after baking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the rotolo in the oven or microwave before serving.
• This dish pairs well with a side salad or garlic bread.