Celebrate Canada with this heart-healthy fall harvest lasagna

(NC) Harvest season in Canada brings savoury favourites and an abundance of fresh produce that’s both healthy and full on flavour. Take advantage of those in-season offerings with a new take on a fall classic:

Sweet Potato and Crisped Kale Lasagna with Apple and Sausage

Prep time: 50 minutes

Cook time: 55 minutes

Makes: 8 servings

Ingredients:

• 2 large sweet potatoes, washed and scrubbed
• 2 medium onions, diced
• 2 Granny Smith apple
• 1 bunch kale, washed, stripped and torn up (about 4 cups, or 1 L)
• 5 Italian sausages (500 g), mild or hot
• 1¼ lbs (560 g) ricotta cheese
• 1 cup (250 ml) grated parmesan
• 2 tbsp (30 ml) canola oil, divided
• 1/4 tsp (1 ml) ground nutmeg
• 4 cloves of garlic, minced
• 1 tsp (5 ml) dried sage
• ½ tsp (2 ml) black pepper
• canola cooking spray

Directions:

Lasagna mixture:

1. Preheat oven to 400°F (200°C).
2. Pierce one sweet potato with a fork on all sides. Microwave on high until fork-tender, about 8 minutes. Let cool, remove skin, add to a large bowl and mash.
3. Add ricotta and nutmeg to the mash and mix thoroughly. Set aside.
4. In a large pan over medium-high heat, add 1 tbsp (15 ml) canola oil. Add onion and sauté for 5-7 minutes, until soft. Add garlic and dried sage, cooking for another 1-2 minutes.
5. Remove casing from sausages and crumble into pan. Cook with onion mixture for 10-12 minutes, or until cooked through. Add 2 cups (500 ml) of kale and wilt, about 1 minute.
6. Remove from heat and set aside.
7. Using a mandolin, slice the other sweet potato lengthwise. Slices should be about 1/8” (3 mm) thick. Set aside.
8. Quarter the apples and remove cores. Using the mandolin, slice quarters thinly, about 1/8” (3 mm) thick. Set aside.

Assembly and baking:

1. Spray a 9 x 13” (23 x 33 cm) baking dish with canola cooking spray.
2. Line the bottom of the dish with half the sweet potato slices.
3. Top slices with half the ricotta mixture. Spread evenly using a rubber spatula.
4. Top ricotta mixture with half the apple slices, in an even layer.
5. Spread half the sausage mixture over top and sprinkle with half the parmesan.
6. Repeat steps 2 to 4 with remaining ingredients.
7. In a small bowl, toss remaining kale with 1 tbsp (15 ml) canola oil. Distribute evenly on top of lasagna.
8. Cover with tin foil and bake for 40 minutes. Remove foil and return to oven for 10-15 minutes, or until kale leaves are browned.
9. Let cool before serving.

Tip: Using canola oil lets you take advantage of its high smoke point to really crisp up the edges of the lasagna for contrast with the tender inside layers.

You can find more heart-healthy recipes that celebrate what Canada has to offer at hellocanola.ca.