Here’s the deal. I figured this Lasagna was going to taste great, but I just didn’t expect it to taste THIS great! I mean, grain free, sugar free, all natural and at least half the cheese one would find in a regular lasagna. You make some sacrifices sometimes, I get it and I was ready for that. I am here to tell you that this whopping masterpiece totally gives off the whole “lasagna” vibe, leaving you feeling wonderfully satisfied.
I started out with the intention of making this with celery root instead of sweet potatoes, like the Original recipe that inspired me, but I couldn’t find celery root. ANYWHERE! I know it exists, I have used it! UGH! Bummerrrr!! So, I decided on sweet potato and they didn’t disappoint!
- 3-4 large sweet potatoes peeled and sliced
- roma tomatoes, about 12, sliced
- ground beef-A regular package
- mushrooms, whole package, finely chopped
- 1 onion, finely chopped
- 2 peppers (whatever colour you like) finely chopped
- 3-4 cloves of minced garlic
- spinach-a couple of generous handfuls, finely chopped
- basil-5 or 6 fresh leaves, finely chopped
- tomato paste-small can, no additives or sugar
- 1 small package of natural full fat ricotta cheese
- fresh mozzarella for the top-thinly sliced
- Spices of your choice. I used oregano and paprika.
So, the first thing to do is to pre heat your oven to 325 and get those tomatoes baking. Don’t even THINK about being lazy and using canned!! Slice each tomato into thick slices. One tomato should give you 4 slices. Put them in a bowl with some olive oil to coat them and lay them on a parchment lined baking sheet. Sprinkle with salt and pepper and bake them for 1 hour and 15 min at 325.
Still thinking about using canned?? DON’T! It makes all the difference. These are what give your lasagna that deep, rich flavour that makes the taste so incredible. The flavour is really bold and you won’t get that with canned. Plus it’s easy aaaaand your house will smell marvelous. 🙂
While the tomatoes are baking away, you can chop up all of the veggies and peel and cut the sweet potato into thin-ish slices. Get them boiling. You want them semi cooked and not too soft that they will fall apart.
At the same time (yes, I know you’re not a wizard) get all of your chopped veggies and garlic (except spinach and basil) into a heated pan with butter and cook on med until they look soft and cooked, then add the ground beef. We got our beef from Clear Creek organic farm, and it’s SO tasty!! When everything is cooked throw in the chopped spinach and basil, finally the tomato paste. Phew! Season it up. I used some oregano and paprika. Drain the sweet potatoes immediately and let cool.
So now you have the sweet potatoes slices cooked and cool enough to handle, and the meat/veggie mix ready, so time for layering. Yipppee!! For some reason I always find it exciting to start the layering.
Here is the layering I did in a 9 x 13 lasagna pan…
- Sweet potato
- Meat/veggie mixture
- Ricotta, this layer will use the whole container.
- Sweet potato
- Meat/veggie mixture,
Bake at 375 for about 35-40 min. Let stand for 15 min before you cut into it.
I made this last night and as I sit here writing about it, the lasagna is GONE. We couldn’t stop eating it. My 18 yr old son gobbled it up too!
I really made this recipe my own by adding lots of veggies to my meat mixture. The next time I am going to use celery root (when I can find it) Whether you use celery root or sweet potato, this is a keeper to build on. Let me know what you decided on using and if you changed anything. How did your Wild lasagna turn out!?