Autumn Lasagna

get-attachment.aspxAutumn Lasagna


  • One box non cook lasagna noodles
  • One large onion diced
  • Butter to cook onion
  • 3 sweet potatoes
  • Teaspoon minced garlic
  • 4 ounces cream cheese
  • one can chicken broth
  • one can cream of mushroom soup
  • teaspoon of salt
  • ½ cup Marsala wine
  • ¼ cup lemon juice
  • about 3 tbl hot Saigon Sizzle Stir Fry sauce


  1. Mix broth and soup, wine, lemon juice, and Stir Fry sauce in a pan and heat through.
  2. Cook sweet potatoes (I did it in the microwave). Peel them and place in food processor, with cream cheese, salt, and garlic. Whip together.
  3. Pour small amount of soup mixture into a 9” square pan or 9X 13” pan. Set down a layer of noodles. Add a layer of the potato mixture, and top with onions. Pour broth mixture over it. Repeat several times until you run out of ingredients.
  4. Cover with foil and bake for 40 minutes. Let cool for fifteen minutes to firm it up.