3 Cups Fresh Tomato Sauce
2-3 Sweet Potatoes Sliced Thin on a Mandoline
3 Cups Kale Stems Removed and Chopped
1 Tbl Olive Oil
3 Cloves Garlic Chopped
15oz Low Fat Ricotta Cheese
2 Farm Fresh Eggs Beaten
2 Tbl Fresh Basil Leaves
2 Cups Mozzarella Cheese
3 Pinches Parmesan Cheese
Salt and Pepper
Blanch sweet potatoes in boiling water for 45-60 seconds and cool in ice bath.
Sautee kale and garlic until tender 2-3 min.
Mix ricotta, eggs, basil and salt and pepper until well blended.
Layer a 9X9 pan with 3/4 cup sauce, 4-5 slices of sweet potato until pan is covered, ricotta mix, 1/2 kale mix, 1/2 cup mozzarella, 1 pinch of parmesan. Repeat
Finish with Sauce and Cheese
Adam Sturm, owner/proprietor/chef of Adam's Mobile Market