Lemon Rosemary Veal Sweet Potato Lasagna

Even after years of obsession, I still have an affinity for lemon EVERYTHING.

I wanted to create a “lasagna” layer bake of sorts, using sweet potatoes instead of noodles, with an intense lemon-rosemary flavor.

I opted to use waffled sweet potato fries for the “noodle” layers, ground veal and lemon curd with rosemary and onions for the “meatiness” of the layer bake, and lemon curd, ricotta, onions, and spinach for the cheesiness of the bake.

It was absolutely spectacular and completely unusual. 

Hold on to your hats – this one is pretty amazing.

 

Lemon Rosemary Veal Sweet Potato Lasagna

2 lbs. waffled sweet potato fries, frozen and thawed
1 Tbs. butter, melted
½ yellow onion, chopped
1 lb. ground veal
sea salt and pepper
½ cups lemon curd
1 cup fresh baby spinach
1 Tbs. fresh rosemary, chopped

2 cups whole milk ricotta
¾ cups lemon curd
1 cup fresh baby spinach
, sea salt and pepper
1 Tbs. fresh rosemary, chopped

16 oz. Swiss cheese, thinly sliced
1 cup fresh baby spinach

Preheat the oven to 425°F.

Over medium heat, sauté butter with the onions and the veal, salt, and pepper, until fully cooked through. Stir in 1 cup spinach, ½ cup lemon curd, and rosemary. Set aside.

In a different pot, sauté the spinach with salt and pepper, stirring in the remaining lemon curd and ricotta. Stir constantly, seasoning with salt and pepper, until smooth. Remove from heat.

Layer a deep dish 8x8” pan with one layer of sweet potatoes, topped with the veal mixture and 8 oz. Swiss cheese. Add a layer of fresh spinach, if desired. Next, top with the 2^nd half of the sweet potato waffles and the lemon curd ricotta mix.

Top with the remaining 8 oz. Swiss cheese and bake until bubbly and golden brown.

Remove from the oven and top with the final baby spinach leaves.

Cool for several hours before slicing and serving.

OR, refrigerate and reheat the next day after full flavor development.