
Sweet Potato Lasagna with Yves Veggie Cuisine “Meat Sauce”

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.
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1 Comment
Fiona Manoon
January 29, 00:23Thank you so much for sharing recipes.Great blog!!!