Sweet Potato Lasagna
This gluten-free and protein-rich Sweet Potato Lasagna tastes better than it’s original! Boom! Made with authentic Bolognese and creamy Bechamel. YUM!
Servings Prep Time
4people 40minutes
Cook Time
30-35minutes
Servings Prep Time
4people 40minutes
Cook Time
30-35minutes
Ingredients
Instructions
  1. For the Bolognese sauce: Preheat a large pot over medium low heat and in the meantime peel and finely chop onion and garlic. Wash and grate carrot. Wash and dice celery if using.
  2. Add a dollop of oil to the pot and chopped onion, garlic and ground beef and break up into small pieces. Fry until onion is translucent. About 3-5 minutes.
  3. Add diced tomatoes and other vegetables, beef broth, bay leaves, salt, pepper to taste, stir well and bring to the boil.
  4. Once boiling reduce heat to low, cover and let simmer for 20-25 minutes.
  5. In the meantime prepare Bechamel sauce: In a medium saucepan melt butter over medium low heat. Once melted add flour and whisk until all lumps are dissolved. Add milk, salt and pepper to taste and stir, and stir some more and some more and some more. Do not stop stirring until the sauce has thickened to about yogurt consistency, then remove from heat and keep stirring until it cools down a little.
  6. Preheat oven to 350F (180 C).
  7. Wash sweet potatoes and slice thinly with Japanese mandoline. No need to peel the sweet potato.
  8. Assemble the lasagna: Start with a very thin layer of Bechamel, then sweet potato, then Bolognese sauce, then a bit of Swiss cheese, then sweet potato again, then Bechamel sauce, the sweet potato again and repeat twice or three times depending on how large your dish is. The last layer should be Bechamel sauce and then a layer of Parmesan cheese.
  9. Bake for 30-35 minutes or until the top is nice and crispy. Enjoy!