Bring it!
Later winter…welcome spring with Pelee Island Nest Pinot Noir!
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
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.