Categories: Pasta

Ingredients

• 2 (8 oz.) packages cream cheese, softened
• 2 cups mashed cooked sweet potatoes (about 3 medium)
• 2 cups shredded mozzarella, divided
• 3 tsp minced fresh sage, divided
• 3/4 tsp black pepper
• 1 tsp kosher salt, divided
• 1/4 tsp ground red pepper
• 2 1/2 cups milk
• 1/4 cup all-purpose flour
• 3 garlic cloves, grated
• 9 lasagna noodles, cooked as directed
• Garnish: chopped fresh sage

Directions

1. Preheat oven to 375. Spray an 8-inch round 2 1/2 quart baking dish with cooking spray.

2. In a large bowl, stir together cream cheese, mashed sweet potatoes, 1 1/4 cups mozzarella, 1 tsp sage, black pepper, 1/2 tsp salt and cayenne.

3. In a medium Dutch oven, whisk together milk and flour until smooth; add garlic and remaining 2 tsp sage. Cook over medium-high heat until thickened, 4-8 minutes. Add remaining 1/2 tsp salt; remove from heat.

4. Spread sweet potato mixture onto one side of each lasagna noodle. Roll up noodles into logs, and place vertically in prepared dish. Pour sage sauce onto rolls. Top with remaining 3/4 cup mozzarella; cover with foil.

5. Bake for 20 minutes. Uncover and bake until cheese is melted, 5-10 minutes more. Let stand for 10 minutes before serving. Garnish with sage.

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