Lemony Spinach Ricotta and Sweet Potato Lasagna Petals

This is my third recipe for Lasagna Petals.  Which, to you, might seem a bit odd.  But to me, pretty much fits my personality perfectly.  If something works... stick with it.  

Like buying my favorite pair of pointy toe heels in black, brown, and don't forget red.  Or, revisiting the sale rack the next day to buy three more of those pencil skirts to have on backup for the next three seasons.  Or always keeping my top five in stock... lemons, cilantro, goat cheese, frozen peas and vidalia onions.  I've been blessed with the gift of decisiveness (and some might even say practicality- thanks Mom) ... at least when it comes to the basics.

Never stray too far from the basics, yet add just enough creativity and pop with accessories to keep things interesting.

And these, these, and even these vegetarian Lasagna Petals, each have the solid bones (the basics) to build on.  Allowing you to get as fun and creative as you'd like with the addition of your own favorite bright, crazy, trendy and colorful ingredients (the accessories). 

The first thing you taste is a pop of lemon.  And the creaminess from the ricotta cheese balances the sweet potatoes. Roasting the sweet potatoes brings out the sweetness even more, so much so, they almost taste like candy.    Plus, add in a bit of spinach for texture, and nutrition, and you've got a perfect Meatless Monday, or any other day of the week meal.  

And don't forget to save some for leftovers.  These are just as good the next day, and thanks to their you-don't-even-need-a-fork wonton wrapper packaging, you've got a delicious lunch, or snack for on the go.

And the best part?  Just 382 calories... for all three!

                   

Spinach Ricotta and Roasted Sweet Potato Lasagna Petals

6 oz. bag spinach
1 yellow onion, chopped
2 cloves garlic, minced
2 sweet potatoes, peeled and cut into small cubes
15 oz. container ricotta
1 egg
1/4 c. Parmesan cheese, grated + more to garnish on top
Zest of 1 lemon
Juice of 1 lemon
1/4 tsp. freshly grated nutmeg
24 wonton wrappers
Olive oil
1 tsp. salt (plus more to taste on roasted sweet potatoes and spinach mixture)
Pepper to taste

First, roast the sweet potatoes by placing on a rimmed cookie sheet.  Drizzle over olive oil and salt and pepper as desired.  Roast at 400 degrees for 20-25 minutes, until soft and starting to brown on edges.  Once done, set aside.

While the sweet potatoes are roasting, prepare the filling.  In a large skillet add in some olive oil and add the minced garlic and saute for 2 minutes.  Then add the onion, and saute until translucent.  Next, add in the spinach to wilt, plus a dash of salt.  Once the spinach is wilted, set aside.

In a large mixing bowl, add the ricotta, egg, Parmesan cheese, zest and juice of one lemon, 1 tsp. salt and pepper to taste.  Once the spinach mixture is cool, add to the ricotta mixture (making sure to drain off any water if necessary).  Add in the freshly grated nutmeg and stir to combine.  Then fold in 3/4 of the roasted sweet potatoes.  Save the rest to top.

To assemble, spray a muffin pan with non-stick spray.  Then lay out your wontons (I lay them out in stacks of 4) and place a drinking glass upside down on the stack.  Cut around the glass to create circles.  Then place 12 wrappers into the muffin pan.  Top with half the ricotta mixture.  Then continue with the rest of the ingredients in the same order from wrappers, ricotta and squash.  Top with the held aside sweet potatoes and a few sprinkles of Parmesan cheese.  Bake at 350 degrees for 20 minutes, or until edges start to get golden brown.

Serves 4