Sweet Potato, Goat Cheese & Sage Lasagna

Featured by Furthermore Wines in the Pinot Noir Wine Club.
Sweet Potato, Goat Cheese & Sage Lasagna


Plating this combination makes for a party on a plate! Serve with an award-winning Pinot Noir from one of our monthly wine clubs, and you will surely impress your guest.

Yield: 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes


• 2 Sweet Potatoes
• 1/2 pound Lasagna noodles
• 8 ounces Goat Cheese
• 1/4 cup Butter
• 1 bunch Sage
• Salt and Pepper to taste


Bring two pots of water to boil, scrub the potatoes and stab them with a knife. Toss in the potatoes into the pot once the water is boiling. Cook until easily soft. This should take around 20 minutes. Once the potatoes are done remove them from the heat, cool down by running cold water over them. Set aside.

Put the lasagna noodles in the other pot of boiling water and set the time for about 10 minutes or cook until Al dente. Once the potatoes are cooled peel off skin. Cut into small pieces and mash with the goat cheese. If you want them creamy heat them up a little while you are doing this step. Salt to taste. In a sauce pan heat the butter on medium-low. Add the Sage and cook until browned, about 4-5 minutes. Drain the lasagna noodles. Place a few noodles on a plate and add the sweet potatoes mixture around and on top of them. Repeat this until all the noodles and mix are used up. Serve with your favorite Pinot Noir.

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