Directions

1. 1Preheat oven to 375 degrees F.
2. 2Arrange an oven rack to center position. Spray a 13” x 9” x 2” baking dish with non-­stick cooking spray or rub with additional oil In a large skillet (12-­‐inch) over medium heat, add 1-­‐tablespoon oil, shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring for about 2 minutes or until the shallots are softened. Add the crushed tomatoes and bring to a simmer. Reduce heat to maintain low simmer and stir frequently for 10 minutes or until ready to use.
3. 3In a large skillet (12-­‐inch) over medium heat, add 1-­‐tablespoon oil, mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring for about 7-­‐8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring for a minute. Add spinach and stir to mix in. Remove from heat and allow to cool.
4. 4In bowl of stand mixer, using flat beater, combine ricotta cheese, mozzarella cheese (reserving ½ cup for later), ¼ cup Parmesan cheese, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Mix on medium speed to combine. Stir in cooled mushroom and spinach mixture on low speed.
5. 5Trim ends off sweet potatoes and cut to fit spiralizer (if necessary). Use peeler blade and fine spiralizing blade to spiralize sweet potatoes. You will need 8-­‐cups of spiralized sweet potatoes.
6. 6Coat the bottom of the prepared pan with about 1/3 cup marinara sauce. Arrange half of the sweet potatoes over the sauce. Dollop half of the ricotta mixture over the sweet potatoes and top that with half of the marinara sauce. Layer the rest of the sweet potatoes, the rest of the ricotta mixture and the rest of the marinara sauce. Cover and bake for 45 minutes. Uncover, top with remaining Parmesan and mozzarella and bake uncovered for about 20-­‐25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.