Bariatric Recipes - Sweet Potato Lasagna

Directions

1. Preheat oven to 400°F. Boil large pot of water over high heat. Rinse sweet potatoes and cut into thin slices, 1/4 inch thick. 

2. Combine herbs in small bowl.

3. Add sweet potatoes into boiling water. Cook for 6-10 minutes, until tender. Drain and transfer to plate.

4. While sweet potatoes are in the water, add 1 tbsp olive oil to large pan over medium heat.

5. Add ground meat to pan and cook until browned. Add onions, garlic, and herbs to pan, stir until translucent. Transfer to separate plate. 

6. While meat is cooking, combine ricotta, eggs, half parmesan, and pinch of herbs to large bowl, set aside. 

7. Coat the bottom of a 9X13 dish with a thin layer of marinara. Add 1/3 of the sweet potatoes in a single layer, sprinkle with herbs. Spread half of the ricotta mixture on the potatoes. Spread half of the meat and coat with sauce. 

8. Repeat previous layer. Last layer should have 1/3 of potatoes covered with remaining sauce, mozzarella and parmesan.

9. Bake until tender and the cheese is melted, 15-20 minutes.