For the pesto:

1 garlic clove
Sea salt
1 cup arugula
3 tablespoons toasted almonds
2 tablespoons champagne vinegar
1⁄4 cup high-quality olive oil
2 tablespoons grated parmesan
Pepper

In a mortar, mash the garlic with some sea salt. Add the arugula and pound until the juices of the arugula have been released. Add almonds and crush to desired consistency. Last, add the vinegar, oil and parmesan. Adjust seasoning with salt and pepper and a splash of water to lighten the pesto.

For the lasagna:

3 sweet potatoes, sliced thinly
2 eggplants, sliced thinly
1⁄2 cup olive oil
2 garlic cloves, minced
Salt and pepper
2 sprigs rosemary, chopped
6 ounces fresh mozzarella, diced
2 roasted red peppers, diced

Brush the sliced sweet potato and eggplant with olive oil and garlic. Season them with salt, pepper and the chopped rosemary. Grill the sweet potato and eggplant until caramelized but not cooked through. This is important, as you will finish cooking the “lasagna” in the oven and want to keep some bite to the finished product. In a 2-inch-tall baking dish, start layering the sweet potatoes by overlapping the slices. Sprinkle the layered potatoes with olive oil, mozzarella and peppers.

Next layer the eggplant slices on top of the potatoes, again overlapping the slices. Repeat the process two more times to form a “lasagna.” Finish with a layer of sweet potatoes.
Wrap the lasagna with aluminum foil and bake in the oven for 30 minutes at 350°.

Serve the lasagna with the arugula-almond pesto.

Serves 6.

Comments: The sweet potato is wonderfully offset by the lightly tart and earthy eggplant. Fresh mozzarella gives the dish richness and the fire-roasted pepper a hint of smokiness.
Arugula pesto adds a spicy peppery finish to the dish. Having tried the sweet potato lasagna with mushroom, zucchini and other vegetables, I must say that this is my favorite balanced
flavor combination. Try the “real deal” at Ute City Restaurant.