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SWEET POTATO LASAGNA

Liz's kitchen

SWEET POTATO LASAGNA

Lizzy Marsh

This recipe is a pasta-free spin on an old favourite. Lasagna. A beautiful vegetable packed, layered and easily re-heated option for a mid-week lunch or dinner. This recipe makes 8 servings. 

If you're avoiding dairy, simply omit the ricotta layer and add the cooked spinach into the vegetable and meat mixture.

INGREDIENTS

  • 3 large sweet potatoes (~220 g each), sliced lengthways into thin "sheets"
  • one brown onion, diced
  • 2 cups zucchini, diced into cubes
  • 2 cups button mushrooms, sliced
  • 2 tbsp balsamic vinegar
  • 1/2 tsp sea salt, freshly ground
  • 1 can (400g) diced tomatoes
  • 2 tbsp ghee, melted
  • 1 kg pasture-raised lean beef mince
  • 1 jar (700 g) passata sauce (with no added sugar)
  • 4 cups baby spinach
  • 500 g organic ricotta
  1. Preheat the oven to 180C/355F and line 2 large baking trays with aluminium foil.
  2. Lay the sweet potato "sheets" onto the trays in a single layer and brush lightly with a little of the melted ghee. Bake for 10 minutes, or until just soft and a little brown around the edges. You may need to do a couple of batches to create all of your sweet potato layers.
  3. In a medium pan, heat a tablespoon of the ghee and cook the onion for 2 minutes. 
  4. Add the zucchini, mushrooms, balsamic vinegar, salt and diced tomatoes. Bring to a boil, then reduce immediately to a low simmer.
  5. Stir frequently and cook for 10 minutes, or until the veggies are soft. Set aside.
  6. In a clean pan, add the remainder of the ghee and heat over medium/high. Add the beef mince and use a spatula to chop into small pieces as it cooks. Once just browned, add the tomato passata and mix well. Simmer on low for 25 minutes. 
  7. Meanwhile, bring a small amount of water to the boil in a medium pot. Add the spinach and stir for a couple of seconds to coat the leaves. Cook for about 2 minutes, until wilted and dark green. Drain and set aside to cool.
  8. Once cooled, chop the spinach into small chunks and add to a mixing bowl with the ricotta. Stir until well combined*
  9. In a separate mixing bowl, combine the beef and vegetable mixture.
  10. Let the layering begin! Line a baking dish with aluminium foil.
  11. Using a ladle or 1/2 C measuring cup, spoon about 2 cups of the beef and vegetable mixture into the bottom of the dish. 
  12. Add a layer of sweet potato slices. Note: they may not cover the entire surface, make sure you save enough for the remaining layers. Save the best ones for the top!
  13. Add another layer of meat and vegetables, then using a spatula, evenly spread half of the ricotta mixture on top, followed by another layer of sweet potato. 
  14. Repeat for your final layer, with more meat and veggies and another layer of ricotta and spinach. 
  15. Place your final sweet potato sheets on top for the finishing touch. 
  16. Bake at 180C/355F for 35 minutes. Allow to cool before slicing into 6 (large) or 8 (smaller) servings. 
  17. Store in an airtight container in the fridge for 3-4 days, or in the freezer for the perfect back up meal!

*If you're avoiding dairy, simply omit the ricotta layer and add the cooked spinach into the vegetable and meat mixture.