Lasagna Noodles with Sweet Potato, Ricotta, and Sage0
Lasagna noodles should not be used for anything other than lasagna!
Well… Or you can also break them up and use them in a delicious pasta just like any other pasta, except with nice chewiness and softness and breadth and all the things that you love about lasagna with completely different flavors. So there’s that.
This is a nice, basically one-pot meal; you cook the sweet potatoes in the same pot as the noodles with delicious butter, thyme, and garlic, and add creamy ricotta to pull it all together. (It’s lasagna. There should be ricotta.)
As a cheffy extra step, the fresh sage is also fried in butter and dried on paper towels to make it extra crunchy and delicious. You can skip that if you don’t want crispy, fried delicious crunch and sage flavor on your pasta… But you do want that, don’t you?
Adapted from Food52.
Lasagna Noodles with Sweet Potato, Ricotta, and Sage
- 2 large sweet potatoes, peeled and cut into 1” cubes
- ½ pound lasagna noodles
- 3-4 Tbsp ricotta cheese
- 2 Tbsp butter
- 2 cloves garlic, peeled
- 1 bunch sage, leaves removed
- leaves from a few sprigs of thyme
- Bring a pot of heavily salted water to boil. Add the potatoes and cook until soft, about ten minutes. Remove to a bowl with a slotted spoon.
- Break the noodles in half and add to the water. Cook until al dente.
- Meanwhile, blend the garlic and thyme leaves in your Magic Bullet.
- Add butter to a pan over medium heat. Wait until butter is melted and beginning to foam, then add the sage and cook until crispy. Remove to paper towel-lined plated with a slotted spoon.
- Add the garlic-thyme mixture to the butter and cook until fragrant, just 30 seconds.
- Mix together the garlic, thyme, and butter with the sweet potatoes and noodles in a bowl. Salt to taste. Serve with the fried sage on top.