Sweet Potato Lasagna

This comforting lasagna is perfect for this cold wintry days. It is one dish meal, protein, veggies and carbs, all in one . It is packed with good flavors and filling; falls into my “healthier” option dinner plates since it is gluten-free, low-fat, homemade, can’t say it is vegetarian, but if you wish to go that way, easily you can omit the beef and double the veggies. I just love the layers and layers of flavors. Enjoy!

SWEET POTATO LASAGNA

Serves 4

Ingredients

1/2 lb Ground Beef

1 + 1/2 Cup Tomato Basil Pasta Sause

3/4  Grated Parmesan Cheese

1    Small Wide Sweet Potato

1     Cup Cottage Cheese

1/4  Onion chopped

2     Garlic Cloves

1/4  Red Bell Pepper

1/4  Yellow red Pepper

10   Brussel Sprouts

3     Crimini Mushrooms

3    Oregano Spring

3    Majoram Sprigs

3    Thyme Sprigs

• 1+1 Tablespoon Olive Oil

Salt to taste

 

Procedure

• Heat 1 tablespoon of olive oil in a high sided pan
• Saute the chopped onion and garlic until the onion is translucent
• Add the meat

• Cook until the meat is done and dry
• Add one cup of the tomato basil sauce (reserve the other 1/2 cup for later) and the herbs

 

• Stir and simmer until it is almost dry
• Meanwhile prepare your veggies
• Chop the red and yellow bell peppers, slice the mushroom and slice the brussels sprouts

• In a different pan, heat 1 Tablespoon of olive oil and sauté the vegetables

• While the vegetables cook and the beef simmer, peel and run the sweet potato through a mandolin

• At this point Preheat the oven at 350º F
• In an oven safe pan, start to layer the lasagna
• Start with a layer of sweet potatoes

 

 

• Next add a layer of the prepared beef use half of the meat

• Then a layer half of the sautéed vegetables

• Now a layer of cottage cheese (half a cup)

• Repeat all layers in the same order.
• Finish with a layer of sweet potato
• Cover with 1/2 cup of tomato sauce
• spread the parmesan cheese

• Bake at 350º F for one hour