Good evening, y’all! I made this today for lunch (the husband is flying tonight so we decided to do lunch as our meal together…family meals are important!) The original recipe was the cover of the October 2012 issue of Clean Eating Magazine, and it was called “Turkey, Sweet Potato, and Goat Cheese Canneloni.” I subbed in a rotisserie chicken for the turkey (I do NOT like ground turkey. It has the texture of the rubber stuff that is on the ground of playgrounds. But, hey, if you like it…). I also subbed in fresh mozzarella for the goat cheese because Prim’s goat wasn’t around (a little Hunger Games humor…I’m a nerd). The original recipe also has a make-your-own tomato sauce option. But ain’t nobody got time for that. I would make time, honestly, but I really like Muir Glen’s sauce.
- 1 jar Muir Glen organic tomato sauce
- 1 large sweet potato, cut into chunks
- cooking spray
- 1 lb meat (I used a whole rotisserie chicken and tore it into shreds. But feel free to use 93% lean ground beef or turkey or just leave the meat out for meatless Monday
- chopped fresh thyme
- 1/2 cup shredded fresh mozzarella
- 1/2 nonfat plain Greek yogurt (I use Fage)
- juice from 1 lemon
- 4 cloves of minced garlic
- 1/2 box of whole grain lasagna noodles COOKED
- 2 8×8 or 9×9 foil baking dishes (I made one and froze the other. Power.)
- Preheat the oven to 400 degress. Pour small amount of sauce into the baking dishes, to cover the bottoms.
- Mist sweet potato chunks with cooking spray on a cookie sheet; roast for 25 mins or until soft.
- In a large bowl, mix meat, garlic, thyme. Set aside.
- Transfer sweet potato to food processor or blender. Add half of the cheese, yogurt, and lemon juice. Puree until smooth. Season with sea salt and black pepper, then pour over meat mixture and mix.
- Cut noodles in half-sies. Put meat mixture in the middle, roll up, and put seam side down into the pans. We had 10 rolls per pan. Cover with remaining sauce and cheese.
- Cover one to be cooked (The Chosen One…? A little Harry Potter humor. Seriously…nerd) with foil and bake for 30 minutes. Allow to rest for 5 minutes loosely covered before inhaling.
- For the extra one, cover with plastic wrap then foil, and freeze. Cook from frozen: Preheat oven to 400 degrees. Remove plastic and cover with foil. Bake for 55 minutes or until a meat thermometer reads 165 degrees. Let rest for 5 minutes, loosely covered.
I didn’t get to take a picture because we literally inhaled most of it, and the rest I shoved into the extra’s pan and threw it in the freezer. But it was awesome.