My family eats a lot of rich, heavy foods for Christmas that usually involve way too much butter and sugar. I really don’t have a problem with eating that way on a holiday. After all, it’s centered around celebration and tradition. But now that December 26th is here I’m ready to get back on the healthy eating bandwagon. It’s usually around this time that many people start thinking about New Year’s resolutions. There’s something inspiring about the idea of a fresh start and a new year!
My family has had long-lasting, positive life changes in the past as a result of New Year’s resolutions. Two years ago my husband, Dan, and I focused on ridding our lives of processed foods and we switched to a whole foods diet. We started getting as much produce as possible from a local CSA (community supported agriculture) farm, our meat, milk, and eggs from local free-range farms, and swapped out processed carbohydrates for whole grains. With that we have seen drastic improvements in our health. Our family fights and recovers from illness faster, and we all have more energy. Dan has had some modest weight loss, and I have suffered less from headaches, heartburn, and allergies. The best thing is, our lifestyle change to a whole foods diet has lasted because we had the right tools to make it work!
In the upcoming year, Dan and I are determined to take it a step further and focus on losing excess weight. Excess may be an understatement, as between the two of us we have more than 100 pounds to lose! That said, our family was so successful and reaped so many benefits from switching to a whole foods diet, we are confident that with the correct help and resources we can do it! More on this to come in future posts!
In the meantime, I have something incredible for you this week: Sweet Potato and Chard Lasagna Wheels. This is delicious with or without the cheese. I say, if your are happy with maintaining your weight, then go for the cheese. If you’re like the Hanawalt family, however, you may want to forgo the stuff. Regardless, this recipe is satisfying and nutritious! This recipe is a bit labor-intensive to prep and assemble, but it freezes well, and if you’re a busy person I recommend doing 2-3 batches at once so that you will have a healthy, convenient, dinner at the ready in your freezer.
Sweet Potato and Chard Lasagna Wheels
Serves: 4 Serving Size: 2 Lasagna Wheels
Prep Time: 35 minutes Cook Time: 30-35 minutes
Ingredients
- 8 Lasagna Noodles*
- 1 1/2 lbs of whole sweet potato (approximately 2 large sweet potatoes)
- 1 bunch of rainbow chard, coarsely chopped
- 1 C of sweet onion, diced
- 1 1/2 C vegetable broth
- 1 tsp olive oil
- 1 16 oz jar of your favorite marinara sauce
- 1 C shredded mozzarella cheese**
- 1/2 C shredded Parmesan cheese, divided in half**
- 2 cloves garlic, minced OR 1 tsp dry garlic
- 6 tsp frozen basil OR 1 1/2 Tbsp dry
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- olive oil cooking spray
* I used Hodgson Mill Whole Wheat Lasagna Noodles. For gluten-free families, I recommend a brown rice or a quinoa noodle.
** For a vegan recipe or a lower fat content, either omit or decrease the amount of cheese used. This is still delicious without cheese!
Directions
3. Place 1 tsp olive oil into a skillet along with vegetable broth, diced onions, and chopped rainbow chard. Sauté uncovered on medium heat until the vegetables are tender and all of the liquid has cooked off, then set aside.
4. In a bowl, mix together cooked sweet potato, 1/4 C of Parmesan cheese (optional), minced garlic, basil, nutmeg, salt, and pepper. If you don’t have a garlic press, I highly recommend one. It’s such a time saver, and one of my most-used kitchen tools!
5. Set up a work station with all of your prepped ingredients at hand and preheat your oven to 350º F.
6. Coat the bottom of a 9×7 glass dish with tomato sauce. Next, lay out your lasagna noodles and coat with a layer of sweet potato and then a layer of the chard mixture. Gently roll into a wheel and place into your baking dish.
7. Top wheels with a layer of tomato sauce, a layer of Parmesan cheese (optional), and a layer of mozzarella cheese (optional).
8. Bake at 350º F for 30-35 minutes or until bubbly.
9. Allow lasagna wheels to sit for 5 minutes before serving.
Love the sound of these and that they’re vegetarian. Sweet potato and chard seems like a perfect filling combination!
Thanks Vicky! My family isn’t vegetarian, but sometimes all I want to cook is vegetarian dishes!
I should make more lasagna wheels. I always forget how easily you can make delicious dinner. I love the sweet potato and chard combination!
I think I should make more lasagna wheels too. It’s funny how they magically become more appealing to kids when you turn them into wheels!
Sounds like a tasty idea. Would have never thought of doing it this way. Thanks!!
Thanks Gloria!
These look splendid and sound so delicious too. Even though I’ve already eaten a bit too much today, you’ve made me feel hungry all over again.
Sorry about that!
They really do look incredible. I can only imagine how flavourful the lasagna wheels are. A great fun dish to serve up to your family!
Thanks Amanda. They were a hit in my home. The best thing is they’re a great way to sneak those green vegetable into the kiddos!
What a great idea. I like how different this recipe is, very unique And good combination of ingredients with sweet potato and chard.
Thanks Mark. The sweet potatoes and chard really ended-up working out together.
These look delicious! I love that you used sweet potato. I’ve been seeing the traditional lasagna wheels all over Pinterest and love that these are so different. Definitely pinning for later.
All I can say it wow. I love sweet potato and this looks amazing!
I’ve only recently begun to use Swiss chard and this looks like a great way to incorporate it into a dish that is both healthy and delicious. Got to try it.