Perfect Sweet Potato Lasagna
Its definitely lasagna season … cold, rainy and in some places snowy, I’m in spain and we are having a crazy cold snap, So lasagna, soups, stews and anything slower cooked is on the menu and playing around with recipes has been a blast.!
This sweet potato lasagna was Sunday dinner and it was absolutely perfect !
Im not a fan of lasagna noodles so replacing them with sweet potato is a serious game changer around here.
Unfortunately my photos didn’t turn out nearly as good as this sweet potato lasagna ….but whatever it has melted cheese and really thats all that counts !
*When using ricotta cheese try and get the part skimmed as it doesn’t have as much liquid in it
2 medium sweet potato thinly sliced into rounds
1 tbs olive oil
2 garlic cloves minced
1 small onion chopped finely
1 pound lean ground beef or fake meat
2 cups thick tomato sauce
1 cup ricotta cheese (part skim is best)
1 cup cottage cheese
1 cup grated sharp cheddar
1/2 cup parmesan cheese
pinch of nutmeg
1/3 cup chopped parsley
1/2 tsp ground pepper
1 tsp dried oregano
preheat oven to 375
In a bowl mix together ricotta, cottage, 1/2 of the sharp cheddar cheese, egg, nutmeg, cinnamon and parsley. Set aside.
In a skillet heat olive oil and add the ground meat and onions with all of your spices, cook until browned adding the garlic in the last 2 min.
Add the tomato sauce to the cooked ground beef and mix together on medium heat until heated through about 2 min.
In your casserole dish (9×16) start layering your sweet potatoes overlapping is good so it makes and even base.
Add a layer of the cheese mixture on top of sweet potatoes.
Pour a layer of the meat mixture on top of the cheese.
Repeat and top it off with parmesan cheese and the rest of the cheddar cheese.
Cover with tin foil and pop in the oven for 35 min.
Remove cover and broil for 5 min until cheese on top becomes browned.
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