yam lasagna with leeks

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not low sat fat

 

 

 

* Exported from MasterCook *

 

Yam Lasagna with Leeks and Fresh Sage

 

Recipe By :Jill Silverman Hough, food writer (Napa California)

Serving Size : 0 Preparation Time :0:00

Categories : New Import Thanksgiving

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons all-purpose flour

1 cup vegetable broth

30 ounces ricotta cheese -- (15-oz containers)

1 cup creme fraiche or sour cream

4 leeks (white part only)

1/4 pound butter

1 cup chopped fresh sage

8 ounces oven-ready lasagna

1 1/2 cups grated Parmesan cheese

Salt and pepper

6 medium tomatoes -- cut into thin slices

16 ounces yam -- sliced very thin

preferably on a mandoline

 

1. Preheat oven to 375F. Whisk flour into vegetable broth. Combine ricotta and

creme fraiche or sour cream. Set both mixtures aside.

 

2. Trim the leeks and wash the leeks thoroughly. Cut in half lengthwise, then

into slices crosswise. In a medium skillet on medium heat, melt butter. Add

leeks and saute until softened, about 2 minutes. Add 3/4 cup of the sage and

continue cooking about 1 minute. Stir in vegetable broth mixture and continue

cooking until sauce has thickened, about 1 minute. Remove from heat. Generously

season with salt and pepper.

 

3 .To assemble lasagna, spread about 1/4 of the leek mixture into the bottom of

a 9- by 13-inch metal baking pan. Lay three oven ready lasagna noodles in the

pan widthwise. Top with 1/4 of the ricotta mixture, a single layer of tomatoes,

a generous sprinkling of salt and pepper, of the yams (overlapping as necessary

to create an even layer), 1/4 of the Parmesan and another 1/4 of leeks. Make two

more layers of lasagna, ricotta mixture, tomatoes, yams, salt and pepper,

Parmesan and leeks in a similar fashion. Finish with a final layer of lasagna,

remaining ricotta mixture and remaining Parmesan. Garnish with remaining sage

and cover with foil.

 

4. Bake for 1 hour and 30 minutes, or until yams and lasagna are cooked through.

Remove foil and continue cooking 10 minutes, until top begins to brown. Let

stand 10 minutes before cutting. Serves 8.

 

Note: To substitute regular lasagna noodles, precook them and arrange them

lengthwise instead of widthwise in the baking pan.

 

Per Serving: 703 Calories; 41g Fat; 27g Protein; 59g Carbohydrate; 7g Dietary

Fiber; 126mg Cholesterol; 706mg Sodium.

 

File <http://www.timesstar.com/Stories/0,1413,125~1549~1779381,00.html>

 

Source:

" Alameda Times Star 2003-11-20 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 5107 Calories; 319g Fat (55.5% calories

from fat); 197g Protein; 380g Carbohydrate; 41g Dietary Fiber; 990mg

Cholesterol; 5820mg Sodium. Exchanges: 11 1/2 Grain(Starch); 20 1/2 Lean Meat;

16 1/2 Vegetable; 1 Non-Fat Milk; 50 Fat.

 

NOTES : Vegetarian entrees at Thanksgiving table:

 

 

Nutr. Assoc. : 0 0 0 26607 0 0 0 0 0 0 0 0 0