This is the recipe I use for all types of lasagna. In this recipe I will add meat but you can make it with just veggies and it makes a wonderful meal. We use buffalo mozzarella because David can handle it but if you can tolerate cheese then you can use any good quality mozzarella for this recipe. We use sweet potatoes for the layers but I’ve seen people use zucchini or butternut squash cut into thin slices and use that in place of the noodles. I really think with lasagna anything thing goes so just have fun and experiment with what you and your family like.
1 recipe of the Marinara Sauce in this recipe
1 lb ground grass-fed beef (or any other meat you want to add)
2 large sweet potatoes, peeled and sliced thin
1/2 cup parmigiano-reggiano
2 cups mozzarella cheese, grated
Salt and pepper for seasoning
Boil water in a large sauce pan and cook sliced sweet potatoes for 7-10 minutes until tender. Drain in colander. I’ve skipped this step and sometimes the potatoes aren’t tender enough in the lasagna so it makes it difficult to cut.
While the sweet potatoes are cooking make your marinara sauce.
Preheat oven to 375° Spray 9 x 13 inch pan with olive oil and set aside.
Cook your ground beef with salt and pepper on medium high heat until done. Add your marinara sauce to the ground beef and stir until combined.
Take your 9×13 pan and spread some of the meat sauce on the bottom. Add a layer of sweet potatoes. Add another layer of the meat sauce. Sprinkle with half the mozzarella and half the Parmigiano-Reggiano cheese. Add anther layer of sweet potatoes and another layer of the meat sauce (sometimes there’s some meat sauce leftover so save it for another meal). Top with the remainder of both cheeses.
Cover the pan with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden brown. Remove from the oven and let rest for at least 10 minutes before serving.