Sweet Potato Lasagna
Serves 8
15 mins prep
50 mins cook
65 mins total
Your bread bestie making a dish without dough? YUP! This sweet potato lasagna is exactly the light and nutritious meal that we're all looking for every once in a while. It is layered with flavor and is as simple to put together as a casserole, this will definitely be put in the weeknight rotation!
Cheese mixture
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Preheat a large pan to medium high heat. Drizzle some olive oil and add your diced onions, sauté for 5 minutes. Add your minced garlic and cook for an additional 2 minutes.
Add your ground beef to the pan and cook until brown.
Pour in your jar of marinara sauce and stir to combine. Turn your heat to a low and let simmer while you prep your other ingredients.
Use a sharp knife to cut your sweet potatoes as thin as you can. Set aside.
In a small mixing bowl, add your ricotta cheese, cottage cheese, egg, and a pinch of salt and pepper. Mix until well combined.
Assembly
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
Layer sweet potato slices evenly over the sauce.
Spread half of the ricotta filling over the sweet potatoes.
Top the cheese mixture with a layer of spinach leaves.
Add another layer of marinara sauce, sweet potatoes, ricotta mixture and lettuce. Repeat the layers ending with a final layer of sweet potatoes.
Top with the remaining marinara sauce and sprinkle with parmesan cheese.
Baking
Preheat oven to 400 degrees.
Cover the lasagna with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for about 10 minutes before slicing to allow it to set. Serve warm and enjoy!
