Sweet Potato Lasagna

Sweet Potato Lasagna
Sweet Potato Lasagna 
Serves 6​​​​​​​​
​​​​​​​​
ingredients:​​​​​​​​
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​​​​​​​​
​​​​​​​​
directions:​​​​​​​​
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.

Older Post