2 cups Ciao Pappy Marinara alla Pappy
1 tablespoon olive oil
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary
1 lb lean ground beef
1 cup low fat ricotta cheese
1 egg white, lightly beaten
2 large sweet potatoes, cut lengthwise in 1/8 inch slices
1 cup shredded reduced-fat mozzarella
salt and pepper to taste
fresh basil for garnish
Preheat oven to 400 degrees F. Pepare nonstick skillet over medium heat, add olive oil and garlic. Cook for about 2 minutes until garlic is fragrant (1-2 minutes).
Add oregano, sage, and rosemary; cook until fragrant. Add beef to skillet and cook, breaking it up regularly until the meat is brown (about 5 minutes).
Add marinara alla Pappy and stir with meat, ensuring there are no chunks. Allow sauce to thicken and taste with salt and pepper.
In a separate bowl, whisk egg white and ricotta. Spray a cast iron skillet or 9x13-inch casserole dish with olive oil. Add enough slices to cover bottom in a single layer. Add one third of meat sauce to make a layer then top with half of the ricotta mixture. Repeat, using rest of ricotta.
Top with remaining sweet potato slices then a final layer of meat. Sprinkle dish with mozzarella.
Cover with aluminum foil and bake until sweet potato slices are soft and layers have melded, about 50 minutes.
Remove foil for the final 5 minutes of baking so cheese slightly browns. Cool for 5 minutes.