Sweet Potato Lasagna

by Hidemi Walsh
(Annandale, VA, U.S.A.)

Ingredients
-4 Lasagna noodles
-1 lb Sweet Potatoes
-2 oz Philadelphia Cream Cheese, at room temperature
-16 leaves of Basil
-2 tablespoons Butter
-2/3 cup Milk
-2 tablespoons Flour
-1 cup Mozzarella Cheese, shredded
-salt
-pepper

Directions
1.Boil water (about 12oz). Add salt and pasta. Cook until “al dente” for about 7-8 minutes. Remove from heat and drain.
2.Cut sweet potatoes into small pieces and place them on the plate. Heat in a microwave for 10 minutes or until tender. Then mash and season with salt and pepper.
3.In a bowl, whip cream cheese and add mashed sweet potatoes. Mix well. Chill in the refrigerator for 30 minutes.
4.Preheat the oven to 370 degrees F.
5.In a sauce pan, heat butter and melt. Add flour and then milk gradually. Stir frequently until thickens. Season with salt and pepper.
6.Take the chilled mashed sweet potato filling out of the refrigerator. Then take 1/4 of filling and put it on lasagna and place 3 leaves of basil. Roll it up. Make 3 more lasagna rolls.
7.In a baking dish, pour the sauce and place rolled lasagnas. Sprinkle mozzarella cheese. Bake for about 20 minutes. Let it stand.
8.Place the rest of basil leaves on top and serve.