Sweet Potato Lasagna

I was looking around for a new sweet potato recipe and this Sweet Potato Lasagna caught my eye. The original recipe does include cheese, so if you are not dairy-free, check out the link below for that recipe. Even without the cheese though this turned out to be an awesome paleo version of the classic lasagna! It did take a little longer to make then I expected, but that is because I doubled the sweet potatoes and it took about an hour in the oven until the top layer of sweet potatoes were tender. Also, if you are making this paleo version without cheese, I would suggest using two eggs instead of one because one egg was not enough to pour over the casserole twice. Overall, I loved this sweet potato casserole dish and will definitely be making it again!

Sweet Potato Lasagna
Ingredients:

• 1 tbsp. olive oil
• 2 medium sweet potatoes, thinly sliced (I used 4)
• 1½ lbs. lean ground pork
• 1 egg
• 2½ cups tomato sauce
• 8 cremini mushrooms, sliced
• ½ yellow onions, diced
• 2 clove garlic, minced
• ⅓ cup chopped parsley
• ½ tsp. kosher salt
• ½ tsp. pepper
• 1 tsp. dried oregano
• 1 tsp. dried thyme

Directions:

1. Preheat your oven to 375 F.
2. Slice the sweet potatoes very thin, approx. ⅛ - 1/16 of an inch. (You can either use a mandolin or a sharp knife.) The more uniform the better so they cook evenly.
3. In a medium mixing bowl, combine the egg and and finely chopped italian parsley. Mix well and then set aside.
4. Heat 1 tbsp. olive oil over medium-high heat in a large skillet. Once hot, add the lean ground pork, dried oregano, dried thyme, kosher salt, and ground black pepper. Cook this until it becomes well-browned, which should take 6-8 minutes, stirring frequently.
5. Once the meat is well-browned, remove it from the pan and set aside. Reserve about 1 tablespoon of the rendered fat from the pork. If you have more than that, you can discard the rest.
6. Add diced yellow onion and cook it over medium-high heat until it starts to become tender.
7. Then, add in the cremini mushrooms and cook for an additional 4-6 minutes, or until the mushrooms start to become tender.
8. Add in minced garlic and cook for one more minute, until the garlic becomes fragrant.
9. Return the cooked pork and add the tomato sauce into the pan and stir to combine. Once this is heated through, remove from the heat.
10. To assemble the lasagna, use a 9x16 casserole dish and create the first layer with the sweet potato slices. Make sure to overlap each slice to create an even layer.
11. Pour out half the meat sauce over the sweet potato slices and spread out evenly.
12. Pour out half of the egg mixture over the meat sauce and spread evenly. (It’s okay if it doesn’t look perfect - it will still be super tasty.)
13. Repeat these three steps with another layer of sweet potato slices, meat sauce, and then the egg mixture.
14. Cover with tin foil.
15. Place in the oven bake for 30-40 minutes, or until the sweet potato slices are almost fully tender. (It took me 60 minutes since I used more sweet potatoes and they were also slightly thicker).

Original recipe found here