Sunny Sweet Lasagna

4 servings

Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes

COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.