Layers
of sweet potato and California Walnuts are nestled between tender
lasagna noodles to create an unusual and tasty appetizer or entrée.
Sunny Sweet Lasagna
1/2 cup chopped California Walnuts, divided
use
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes
In large, dry skillet over medium-high
heat, cook walnuts until lightly toasted, about 1 to 2 minutes;
remove to bowl and set aside. In same skillet, melt butter. Sauté
leeks until softened, about 2 to 3 minutes, stirring occasionally.
Reduce heat to medium and add sweet potato, 1/4 cup of the orange
juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts,
thyme and salt and pepper. Set aside; keep warm. Cut each cooked
noodle into 3 equal-size rectangles; cover and set aside.
In small saucepan, combine remaining chicken
broth, remaining orange juice, spinach and pepper flakes. Bring
to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble
ravioli, place 3 noodle rectangles onto each dinner plate; top
with sweet potato mixture, about 3 tablespoons per noodle. Cover
with remaining noodles. Spoon spinach mixture over noodles and
sprinkle with remaining walnuts.
