We have also been spending a lot of time exploring (like visiting 3 different beaches the last 3 weekends, walking around Walden Pond, biking the Minuteman Trail, picking peaches, checking out the farmer's markets...) while the weather is still nice because I hear the winters here are long and brutal!
Our furnishings finally made it 10 days later than we requested and so I've been reunited (after being 3+ weeks apart) with my dearly missed kitchen appliances :) Pathetic, I know. I have learned what little you need to get by but I definitely love the convenience and options I normally have with my complete kitchen spread.It was good to keep our meals simple while we didn't have much in our new house but I think it got me in the mood to try something new. I asked my husband for suggestions on a new recipe to try and he wanted some lasagna. I looked up a few paleo/primal-type options and he was intrigued by the sweet potato recipe.
Here is the site I referenced but of course I still sort of did my own thing! I did my best to list approximately what I did/used. A paleo version was listed too if you don't tolerate dairy, and how to make it in the crock pot. Since it was my husband's request, I figured he would be happier with the cheese. I didn't use all 3 cups of mozzarella cheese for mine but I think I will use the full 3 cups next time I make it. My picture isn't beautiful but it was delicious!
Sweet Potato Lasagna
Ingredients
Meat Sauce:
1 lb ground meat (beef, chicken, turkey)
3 1/2 cups tomato sauce
½ large onion, finely diced
1 1/2 tbsp dried basil
3 1/2 cups tomato sauce
½ large onion, finely diced
1 1/2 tbsp dried basil
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
1 tbsp dried parsley
1 tbsp oregano
1 1/2 tsp dried thyme
1 1/2 tsp salt
1 tsp black pepper
Spinach Mixture:
10 oz frozen spinach, thawed and drained well
15 oz ricotta cheese (I used a vegan ricotta to lower the dairy amount, tasted great!)
½ tsp salt
Pinch of fresh nutmeg
1 tbsp dried parsley
1 tbsp oregano
1 1/2 tsp dried thyme
1 1/2 tsp salt
1 tsp black pepper
Spinach Mixture:
10 oz frozen spinach, thawed and drained well
15 oz ricotta cheese (I used a vegan ricotta to lower the dairy amount, tasted great!)
½ tsp salt
Pinch of fresh nutmeg
12 oz. sweet potato, peeled and carefully sliced into 1/8 inch rounds
Salt
12 oz mozzarella cheese, shredded or sliced (approximately 3 cups)
Freshly grated Parmesan and chopped parsley for garnish (optional, I forgot this step)
Directions
1. In a large frying pan, brown the ground meat/beef and drain any excess oil. Add meat back to pan as well as the remaining ingredients for sauce. Stir and set aside.
2. In a food processor, pulse the Spinach, ricotta, salt and nutmeg and set a side.
3. Spread 1/3 of meat sauce in bottom of large crock pot. Then place half of the sweet potato slices (sprinkle with a little bit of salt) followed by ½ the spinach mixture. Be sure to spread spinach mixture over entire surface of sweet potatoes. Then top with 1 cup of cheese. Repeat all the layers once and finish off with the last bit of meat sauce and the remaining cup of cheese.
4. Bake at 400 degrees F for 45-60 minutes or until sweet potatoes are tender and cheese is melted.
5. Top with grated Parmesan cheese and parsley.
3. Spread 1/3 of meat sauce in bottom of large crock pot. Then place half of the sweet potato slices (sprinkle with a little bit of salt) followed by ½ the spinach mixture. Be sure to spread spinach mixture over entire surface of sweet potatoes. Then top with 1 cup of cheese. Repeat all the layers once and finish off with the last bit of meat sauce and the remaining cup of cheese.
4. Bake at 400 degrees F for 45-60 minutes or until sweet potatoes are tender and cheese is melted.
5. Top with grated Parmesan cheese and parsley.
