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1.
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Cook your lasagna noodles according to package directions, but be sure to cook for the shortest suggested amount of time.
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When they are done cooking, drain the hot water and noodles into a colander, add cold water to your pot, and immediately return the noodles to the pot with the cold water.
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This will stop the noodles from cooking and allow them to sit without sticking or breaking until you are ready to use them.
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2.
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Cook your sweet potatoes until soft.
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This can can be done in the oven by wrapping the potatoes in aluminum foil and baking at 425 degrees F for an hour or so.
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You can also cook them in your microwave on high for 11-15 minutes until soft.
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3.
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Place the olive oil into a large skillet along with vegetable broth, diced onions, and chopped rainbow chard.
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Saute uncovered on medium heat until the vegetables are tender and all of the liquid has cooked off, then remove from heat and set aside.
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4.
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Remove the baked sweet potato flesh from the peels.
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In a bowl, mix together cooked sweet potato flesh, half of the Parmesan cheese (optional), minced garlic, basil, nutmeg, salt, and pepper.
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5.
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Set up a work station with all of your prepped ingredients at hand and preheat your oven to 350 degrees F.
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6.
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Spray a 9x7 glass dish with olive oil cooking spray, and coat the bottom of the dish with tomato sauce.
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Next, on a clean work surface lay out your lasagna noodles.
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Coat them with a layer of sweet potato and then a layer of the chard mixture.
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Gently roll into a wheel and place into your baking dish.
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7.
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Top wheels with a layer of tomato sauce, a layer of Parmesan cheese (optional), and a layer of mozzarella cheese (optional).
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8.
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Bake at 350 degrees F for 30-35 minutes or until bubbly.
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Remove from oven.
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9.
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Allow lasagna wheels to sit for 5 minutes before serving.
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Notes: 1.
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I used Hodgson Mill Whole Wheat Lasagna Noodles.
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For gluten-free families, I recommend a brown rice or a quinoa noodle.
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2.
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For a vegan recipe or a lower fat content, either omit or decrease the amount of cheese used.
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This is still delicious without cheese!
