Personal Sized Sage Butter and Pesto Sweet Potato Lasagna

First, preheat your oven to 375. Next, make the sage butter by adding 2 tbsp of butter and 5 sage leaves to a sauce pan or pot. Bring to a simmer on medium heat. Once it’s simmering, turn off the heat and cover to let the sage infuse the butter. Next, make the filling—combine 1 cup of ricotta, 1 egg, 1 tbsp of olive oil, and a pinch of salt and pepper in a mixing bowl. Then, thinly slice a sweet potato until you have about 6-8 slices. Grab a block of parm and about 1/4 cup of shredded mozz. Once you have all the ingredients gathered, assemble the lasagna by layering the ingredients—save mozz to go on top. Bake for 30 mins covered and then broil on high for 4 mins. Serve topped with pesto!