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Harissa-Roasted Veggie and Ricotta Lasagna

Harissa-Roasted Veggie and Ricotta Lasagna


  • 6 fingerling potatoes, very thinly sliced (1/8 inch thick)
  • 1 purple sweet potato, very thinly sliced (1/8 inch thick)
  • 2 teaspoons extra-virgin olive oil
  • 10 grape or cherry tomatoes
  • 2 peeled baby carrots, halved
  • 2 purple radishes, halved
  • 2 tablespoons harissa
  • 2 cups ricotta
  • 2 tablespoons chopped herbs, such as chives, parsley, or tarragon
  • 1 bunch baby red mustard greens or baby kale, for garnish


  1. In a large bowl, toss fingerlings and sweet potato with olive oil. In a grill or saute pan over high heat, char tomatoes; remove from pan. Add fingerlings, sweet potato, carrots, and radishes to pan and cook for 2 minutes, flipping half- way through. When cool, toss vegetables with harissa to coat.
  2. In a small bowl, mix ricotta with herbs. In a ring mold or a short can with both ends removed, place a layer of potatoes. Add a thin layer of cheese, followed by a layer of sweet potato. Continue until ring mold is full or you've used a quarter of the ingredients. Remove mold and repeat three more times.
  3. Top lasagnas with remaining vegetables. Garnish with greens.


  • Recipe provided by Chef Eduard Frauneder, Edi & the Wolf in New York City
  • Photo credit: Claire Benoist

Nutrition Information

Per serving: 365 kcal cal., 19 g fat (10.6 g sat. fat), 33 g carb., 5 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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