I have been on a sweet potato kick recently. I’ve been trying to come up with creative ways to incorporate it into our dinners. I’ve made a noodle-less lasagna before with zucchini, but it wasn’t my family’s favorite. I’ve been craving lasagna lately, so I decided to make it with sweet potato.
Sweet Potato Lasagna
2 pounds ground beef
1 clove garlic, minced
2 teaspoons Italian seasoning
Salt & pepper
2 – 8 ounce cans tomato sauce
sweet potato thins 4-5 lbs.
15 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Peel the sweet potatoes and thinly slice lengthwise. Brown the hamburger with the garlic; drain the fat. Season the beef with salt and
pepper, and mix in the tomato sauce and Italian seasoning. In a separate bowl, mix the eggs
with the ricotta, season with some salt, pepper, and the parsley. Grease a
9×13″ baking pan. Layer everything in this order: 1/3 of the zucchini,
salt and pepper, 1/2 of the meat sauce, 1/3 of the zucchini, salt and
pepper, all of the ricotta, 1/2 of the mozzarella and Parmesan, 1/3 of
the zucchini, salt and pepper, the rest of the meat sauce, the rest of
the cheeses. Bake at 350º for 45 minutes to an hour until bubbly and the
zucchini is cooked well.