But, how could one live without eating lasanga for long? Can we eat it without feeling guilty for our body? That is how I came up with the "Sweet Potato Lasagna", which replaces lasagna sheets with slices of sweet potatoes.
- First, a sweet potato is an alkaline-forming food. By replacing a flour-based pasta, an acid-forming food, it can help us in terms of ph balance, given that other major ingredient (beef and 3 kinds of cheese) are also acid-forming.
- Second, there is no gluten in our lasanga. I am not a hard-core who goes 100% gluten-free. But, I would save my gluten content for my desserts.
- Third, it is tastier.
Let's make sweet potato lasagna.
Ingredients
sweet potato 3 (large-sized)
ground beef 500g
ricotta cheese 500g
mozzarella cheese 300g
Parmigiano reggiano 70g
onion 1, diced
garlic 1 table spoon, minced
tomato paste 2 cans
dried basil 2 teaspoons
dried oregano 1 teaspoon
salt and pepper
1. Mince garlic.
2. Cut sweet potatoes into thin slices and put them in water.
3. Microwave sweet potatoes for 5 minutes after removing starches.
4. Dice an onion.
5. Stir garlic and onion on a preheated pan.
6. Add ground beef to above. Add dried oregano.
7. Add tomato paste and the same amount of water to above.
8. Stir the above until excess water evaporates. Meat sauce is ready.
9. Mix ricotta cheese and dried basil in a bowl with parmigiano reggiano.
10. Assembly line. Place meat sauce on the bottom, then sweet potato, ricotta cheese mix, and then mozzarella cheese. Do this again.
For the final layer, put sweet potatoes first and then ricotta cheese mix. Spread the remaining meat sauce evenly and finally sprinkle shred mozzarella cheese on top.
11. Put the above in an oven (200 degree C, or 392 F) for 40 minutes.
If you use uncooked sweet potato, bake it for one hour (for first 30 minutes, cover it with a tin foil.)
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