Today’s recipe is accompanied by a great back story. Three years ago Al took me to Sole restaurant in Waterloo for my birthday lunch. That day I had ordered their amazing Sweet Potato Lasagna. We both loved it! We actually liked it so much we even asked for a mandolin that Christmas so we could attempt to re-create the recipe.
Fast forward three years and we had only used the mandolin once – for a recipe that was not even sweet potato lasagna! So when Al asked me what I wanted for my birthday dinner I told him – you guessed it…Sweet Potato Lasagna. When I googled the recipe I was surprised to find the actual recipe from Sole. Turns out it was featured in the winter 2010 edition of Taste magazine, which is produced by the BC liquor stores.
Al worked extremely hard through all the steps of this recipe, which included chopping up 450g each of portabello and shitake mushrooms and using the mandolin to thinly slice three large peeled sweet potatoes. While this recipe does include cheese, I decided it was worth including it into my diet for this fantastic meal. Next time we make this I’ll use Daiya mozzarella cheese instead to see if there’s much of a difference. Also, we didn’t make the vodka rose sauce since it called for 1/2 litre of cream and I didn’t want to push my luck with too much dairy.
Al’s sweet potato lasagna was amazing, even better than I remembered. We accompanied the lasagna with vegan ceasar salad. Thanks for the great birthday dinner!!
And now a word from Al…
Holy crap was this was a lot of work! Kitchen was a disaster zone after cutting up the ingredients. Next time Shell wants this awesome lasagna we’ll have to work as a team to share the workload – I’ll peel the potatoes and she can handle the rest