Sweet Potato Lasagna

Sweet Potato Lasagna

Lasagna, who does not love it? Together with pizza it is one of the dishes I could never give up in life! However they both have gluten which kills my guts so I’ve had to find different “ways” to enjoy them. While I am still working on a proper pizza replacement, for the lasagna I came up with this recipe which uses sweet potatoes instead of pasta sheets. Of course the flavor is a bit different, but it is actually REALLY good.

To make it even healthier I decided to not use any bechamel sauce, but just some mozzarella and ricotta cheese.

Trick to get a perfect final dish? Slice the sweet potatoes very thin, or they will not cook though.

Ingredients (Serves 2):

  • 1 large sweet potato, peeled
  • 200 gr lean ground pork
  • 1 can of diced tomatoes
  • 2 tbsp extra virgin olive oil
  • 150 g mushrooms, sliced
  • 2 clove garlic, minced
  • salt and pepper
  • 80 gr ricotta cheese
  • 1/2 tbsp dry oregano
  • 1 cup shredded mozzarella cheese
  • 1 tbsp grated Parmesan cheese

Grab a large sweet potato, peel it

then slice it very thin

Take some lean ground pork

In a skillet heat up 1 tbsp of extra virgin olive oil, add the ground pork and saute’ until light in color, season with salt and pepper then add 1 clove of chopped garlic and some dry herbs, cook for 1-2 min on medium-high

Add a can of diced tomatoes, season with salt and pepper and let it simmer, covered with a lid for 15-20 min

Meanwhile in a separate skillet saute’ the mushrooms with the other clove of minced garlic and tablespoon of extra virgin olive oil. Season with salt and pepper. When mushrooms are cooked (5 min) set them aside.

Let’s move on to assemble our lasagna. Grab some ricotta cheese (I made mine myself, you can too using my easy recipe)

Drop one tbsp of meat sauce into a baking dish, add one layer of sliced sweet potatoes making sure they slightly overlap

Cover with one  layer of ricotta, more meat sauce and mozzarella cheese

Reaper until you have 3 layers of sweet potatoes. Top it off with a last layer of sauce, mozzarella and a sprinkle of parmesan cheese

Cover with some foil and bake at 180 for about 40-45, then remove the foil and cook at 200 for 10 more minutes or until the top gets a nice golden-brown color

Let the lasagna seat on your kitchen counter for 10 min, then serve




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.