One of my daughters favorite things is when I make a new meal, and even more so, when SHE gets to name the new meal. Don’t ask me why they are extreme, I thought they were more lovely, but the flavors are different from our normal, so maybe this is a bit extreme for her. She loved it, my son, not so much. I still haven’t figured out his taste buds, or if he just likes to be difficult. This is the kid who will devour sushi, puts mustard on his french fries and likes hot sauce, but this did not please him.
Also note, I don’t measure spices ever. I’m a dash and taste kind of girl (or dash and sniff if it’s dairy based), so taste and adjust the seasonings to your liking.
EXTREME Sweet Potato Lasagna Rolls (as named by my daughter)
2 large sweet potatoes, cooked and mashed ( I did mine in the microwave)
1/2 can black beans
1 medium onion
3 cups fresh spinach
dash garlic powder
dash ginger powder
salt & pepper
2 cups milk
2 Tbs butter or margarine
2 Tbs flour
1/4 tsp salt
1 tsp sriracha (optional) I didn’t put it in for the kids, but hubby loved it!
Cook about 8-10 lasagna noodles
Sautee onions under low heat until soft, add spinach and cook until wilted. Mix mashed sweet potatoes, black beans, sauteed spinach and onions, paprika, garlic, ginger and salt and pepper.
Melt butter and add flour. Whisk in milk and the rest of the seasonings. Cook on low until thickened.
Spread filling onto lasagna noodles. Spread a little bit of the sauce on top of the filling and roll up the lasagna noodle. Continue to do this with all of the lasagna noodles. Place in oiled baking dish and pour the rest of the sauce over the top, put 1/2 cup or more mozzarella cheese on top. Bake at 400 for about 20-30 minutes.
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