Healthy Sweet Potato Lasagna

Ingredients

• 2 sweet potato (Peeled and sliced)
• 500 g ground meat
• 2 red bell pepper (Chopped)
• 2 green bell pepper (Chopped)
• 0.5 onion (Chopped)
• 1 garlic (Minced)
• 1 bote crushed tomatoes (Approximately 400 g)
• grated mozzarella (A handful, approximately 60 g)
• parsley (To taste)
• oregano (To taste)
• black pepper (To taste)
• 1 tarrina cottage cheese (Approximately 200 g; for the protein-rich cream)
• 1 tsp nutmeg (For the cottage cheese cream)
• salt (To taste, for the cream and the overall preparation)
• olive oil (For sautéing; amount unspecified)

Steps

1. 1

   Preheat the oven to 180 °C. Peel the sweet potatoes and slice them lengthwise into thin, even slices so they cook evenly.

2. 2

   Arrange the sweet potato slices on a baking tray, making sure they are spread out. Bake them for 25-30 minutes, until tender but still firm enough to form the layers.

3. 3

   While the sweet potatoes are baking, heat a little olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until softened and lightly golden.

4. 4

   Add the chopped red and green bell peppers. Cook for 7-8 minutes, stirring occasionally, until softened.

5. 5

   Add the ground meat to the skillet. Cook it, breaking it up with a spatula, until browned and completely cooked through.

6. 6

   Add the crushed tomatoes, parsley, oregano, pepper, and salt to taste. Stir and let the mixture reduce for about 5 minutes, until you have a thick, flavorful Bolognese sauce.

7. 7

   Prepare the protein-rich cream while the Bolognese cooks: place the cottage cheese in a blender with the nutmeg and a pinch of salt. Blend until as smooth and homogeneous as possible.

8. 8

   Once the sweet potatoes are tender and the Bolognese has reduced, assemble the lasagna in an ovenproof dish. Add a layer of sweet potato slices, top with some of the Bolognese, and cover with some of the cottage cheese cream.

9. 9

   Repeat the layers until all the ingredients are used, finishing with a layer of cottage cheese cream. Sprinkle the grated mozzarella over the top.

10. 10

    Broil the lasagna in the oven for about 15 minutes, until the mozzarella is melted and golden. Serve hot.

Notes

The amounts of mozzarella, oil, salt, and herbs were given approximately or to taste. The amount of cottage cheese is estimated at one 200 g container, and the crushed tomatoes at one 400 g can. Handle the ground meat with clean utensils and ensure it is completely cooked.

Nutrition per serving

• main course
• healthy meal
• high-protein
• pasta-free
• baked
• lasagna
• dinner
• Mediterranean