Sweet potato lasagna with mushrooms

Ingredients:

• 2 cups of champignons
• 1 shallot, coarsely chopped
• Half a bunch Swiss chard, coarsely chopped
• 1 tbsp. butter
• 1/8 tsp crushed red pepper + more as needed
• 450 g whole milk ricotta
• 1 tsp fresh thyme leaves, chopped
• 1/4 cup + 1 tbsp grated Parmesan
• 1 large egg, beaten
• 2 medium sweet potatoes, peeled
• Chopped fresh basil, for sprinkling
• Special equipment: mandoline vegetable slicer

Preparation:

1. In a food processor, combine the mushrooms, shallots, and Swiss chard and pulse until finely chopped, about 5 times.
2. Heat a large skillet over medium-high heat. Add the butter and heat until foamy. Add the mushroom mixture and stir. Let the mixture brown, undisturbed, for about 5 minutes. Stir, add crushed red pepper and a pinch of salt, and continue to cook for another 10 minutes. Set aside to cool.
3. Combine the cooled mushroom mixture with the ricotta, thyme, and 1/4 cup Parmesan. Season with salt and red pepper to taste. Add the egg and mix until smooth. Set aside.
4. Preheat oven to 190°C.
5. Using a mandoline, slice the sweet potato into thin, lengthwise slices; they should be almost translucent, so you can see the shadow cast by running your finger across the slice.
6. Spray an 8x8 inch glass baking dish with cooking spray. Place a layer of sweet potatoes in the bottom of the dish. Spoon about 1/4 cup of the ricotta mixture on top and spread it out. Repeat this process about 6 times, or until all the sweet potatoes or filling are used up. The top layer should be sweet potatoes.
7. Cover tightly with foil and bake until the sweet potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with chopped basil and the remaining 1 tablespoon of grated Parmesan cheese and serve.