Sweet Potato Lasagna with Yves Veggie Cuisine “Meat Sauce”

January 14, 2019 Laura

Lasagna is one of the comfort dishes that you have to turn your back on if you’re trying to eat lighter. It’s also a food casualties that makes eating lighter impossible. I just don’t understand how a person is to live without lasagne. Or burgers. Or pizza. It’s why having a healthier version is the best defence against ordering a thick-crust pizza and eating it yourself one night.

Everything about this recipe uses lighter substitutes including a quick and easy “meat sauce” using Yves Veggie Cuisine Ground Round beef and sheets of sweet potato instead of lasagna noodles. Ok, you spied the fact we didn’t use non-low fat or vegan cheese but you can totally do that. Personally, I have to draw the line somewhere.

We’ve always looked for ways to push our family recipes towards the healthier side of the road, but our partnership with Yves Veggie Cuisine has really taught us that we can do that much easier. We’re not vegetarians. We more consider ourselves “flexatarians” since we choose to have meatless meals at least once a week. Frankly, we started doing that out of necessity since those dishes end up being easier to prepare since many are dominated by quick cooking ingredients like eggs or pasta. However, we stuck with the routine for the money-saving aspect as well as the health benefits.

**This post was sponsored by our friends at Yves Veggie Cuisine but the opinions are our own.

Photo by Maya Visnyei

Sweet Potato Lasagne with Yves Veggie Cuisine “Meat Sauce”

Yield: Makes: 6-8 servings

Ingredients

1 sweet potato, thinly sliced on a mandolin
1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 package of Yves Veggie Ground Round
salt and pepper
2 cups ricotta
1/4 cup parmesan
1 egg, beaten
1/2 teaspoon salt
4 cups mozzarella
1 tablespoon thyme
1 tablespoon oregano
1 28 oz can of diced tomatoes

Method

Preheat your oven to 350.

In a 10" cast iron skillet warm the olive oil over medium heat. Add the onion and cook until translucent, about 2 to 3 minutes. Add the garlic and cook for another minute. Add the Yves Veggie Ground Round break up any large pieces and cook until warm throughout, about 3-4 minutes. Add the thyme, oregano, salt and pepper and tomatoes. Increase the heat so the sauce simmers and cook until the sauce reduces by half, about 5 minutes.

Meanwhile, combine the ricotta, 1 1/2 cups of the mozzarella cheese, parmesan cheese, egg and salt. Set aside.

Remove all but 1/3 of the sauce from the pan. Arrange layer of sweet potato slices on top of the sauce followed by 1/3 of the ricotta mixture. Sprinkle 3/4 cup of the mozzarella cheese. Repeat 2 more times with sauce, sweet potato slices and mozzarella. Top the lasagne with the remaining sweet potato slices and spoon the remaining sauce on top. Sprinkle with remaining mozzarella.

Bake lasagne for about 35 - 40 minutes or until the cheese is melted and browned and the sides are bubbling. Let lasagne rest for 15 minutes before serving.

Sweet Potato Chronicles