Sweet Potato Lasagna is a healthy recipe, loaded with protein, fibre, calcium,
and other delicious nutrients and is made using thinly sliced sweet potatoes as a
replacement for the lasagna pasta and cottage cheese instead of the bechemel sauce.
If you don’t have a mandolin, recommend buying one. They don’t cost a lot and they are great to make those thin slices which are ideal as they will cook evenly. You can use a knife but a mandolin makes it easier and more precise.
The lasagna can be prepared ahead of time, making it a great choice for the freezer as well.
INGREDIENTS
- ▢ 1 small onion
- ▢ 2 cloves garlic
- ▢ 1 lbs ground beef
- ▢ 1 small carrot
- ▢ 1 stalk celery – (optional)
- ▢ 1 400ml can diced tomatoes
- 1 egg
- 2 cups cottage cheese
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- ▢ 2 large sweet potatoes
- ▢ 7 oz Mozzarella cheese – (200g)
- ▢ 2-3 oz Parmesan cheese – (55-85g)
- ▢
- ▢ Salt
- ▢ Pepper
- Preheat a pot over medium-low heat and peel and finely chop onion and garlic. Add a dollop of oil to the pot and add chopped onion, garlic, and ground beef; break up into small pieces. Fry until onion is translucent. About 3-5 minutes.
- Add diced tomatoes and other vegetables, salt and pepper to taste, stir well and bring to the boil.
- Once boiling reduce heat to low, cover and let simmer for 20-25 minutes.
- In a medium mixing bowl, combine cottage cheese with the egg. Mix well and then set aside.
- Oil or spray your casserole. Start with a very thin layer of Bolognese sauce, add a layer of sweet potato slices then the cottage cheese mixture and sprinkle of mozzarella , followed again by bolognaise sauce, sweet potato, cottage cheese and mozzarella and repeat two or three times depending on how large your dish is. The last layer should be the cottage cheese and then a layer of Parmesan and Mozarella cheese
- Bake for 30-35 minutes or until the top is nice and crispy.