Sweet Potato Spinach Lasagna

Ingredients

For the Sweet Potato Cheese

1.5 cups whole milk ricotta
1.5 cups low-fat cottage cheese
1 15 oz can sweet potato puree (~1.5 cups)
1 tablespoon fresh rosemary, chopped

For the Sauce

2 tablespoons Cindy’s Garden olive oil
1 large yellow onion, finely diced
3 large handfuls of spinach
1 24 oz jar organic marinara sauce
1 tablespoon dried oregano
2 teaspoons garlic powder
pinch of black pepper
pinch of sea salt

Other

12 lasagna noodles
1/2 cup mozzarella cheese

Complete recipe here

Pelee Island Winery 2016 Pinot Noir

Alcohol: 12.5% Sugar Code: (1) Residual Sugar: 12 G/L

Grape(s): 75% imported Pinot Noir/ 25% Domestic grown

750ml

BOTTLES KEY SELLING NOTES: • Smooth, pleasing and approachable red wine • A good introductory red • Burgundian flare • Versatile with most meats

TASTING NOTES: Ruby-red in colour. The nose will bring a raisin nuance to the ripe, soft red cheery aromas and graceful cinnamon opulence on the palate. Pair with: Wild mushroom and burrata bruschetta, roasted glazed ham, grilled salmon with sweet onions and red bell peppers or beef tenderloin with ancho and fennel seeds.