Calling all potato lovers – this one’s for you! Sweet potatoes are not only tasty, but they are also full of nutrients. They have both soluble and insoluble fiber which is great for our gut, rich in vitamins C, A, and B6, and contain potassium (you know that mineral that we are always preaching about). This little powerhouse is an excellent addition to your diet.

I’ll be honest – when I first saw this recipe, I thought absolutely not. I don’t even know why. I love lasagna and sweet potatoes, but together? No thanks.

Hopefully, this is as much of a hit in your house as it was in mine. This is also a great way to sneak in TONS of veggies for little ones!

Sweet Potato Lasagna 

Prep time: 20 minutes

Cook time: 60 minutes

Serves: 4

Ingredients:

• 1 tsp extra-virgin olive oil 
• 1 yellow onion (diced) 
• 1 c mushrooms (thinly sliced) 
• 1 lb extra-lean ground beef 
• 1 c crushed tomatoes 
• 2 sweet potatoes 
• 1 c cottage cheese 
• 4 oz mozzarella cheese 
• 4 c baby spinach 
• 1 zucchini (sliced into rounds) 
• 2 garlic cloves (minced) 
• 2 tsp dried basil 
• 2 tsp oregano
• salt + pepper 
• Aluminum Foil – this isn’t an ingredient, but if you are like me and don’t read instructions before attempting to make anything then you will appreciate not having to make the extra mid-dinner-prep trip to the nearby gas station. 

Instructions:

1. Start by making the tomato meat sauce. Heat your olive oil in a skillet over medium heat. Add onion, mushrooms, and extra-lean ground beef and saute until meat is cooked through. Add garlic and saute for another minute. Now add in dried basil, oregano, and crushed tomatoes. Bring to a boil, then reduce to a simmer. Add spinach, stir well, cover, and let simmer while you prepare the rest. 
2. Slice your sweet potatoes into thin rounds as thinly and as evenly as possible. Place them in a large mixing bowl and toss with a splash of olive oil and season with sea salt and pepper. 
3. Preheat the oven to 375ºF (191ºC).
4. Grab a baking dish and lightly grease the bottom. Create a layer of sweet potatoes at the bottom of the dish so the base is completely covered. Next, spread on a layer of cottage cheese. Top it with a layer of your tomato meat sauce. Then, arrange a layer of zucchini rounds. Top with cheese. 
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes. 
6. Remove from oven and let sit for 15 minutes before cutting into.

*Pro-tip – double the recipe for easy (and desired) leftovers*

PHFF Deets

Protein: 38

Fat: 20

Fiber: 6