Sweet Potato Lasagna

Ingredients:

Marinara

• 2 x 280g cans of fire-roasted tomatoes
• 1 can (800 g) of tomato paste
• 2 tablespoons of crushed garlic
• 2 tablespoons red wine vinegar
• 1 tbsp Italian seasoning

Meat filling

• 1 cup diced onion
• 1 tbsp. minced garlic
• 3 tbsp ground beef
• 0.5 cups red wine

Cheese filling

• 280 g of cream cheese
• 1 cup mixed grated cheeses (such as cheddar, mozzarella, and provolone)
• 1 cup feta
• 1 cup sour cream
• 1/4 cup thinly sliced ​​basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Lasagna

• Cooking spray
• 3-4 sweet potatoes, thinly sliced
• 1 cup mixed grated cheeses (such as cheddar, mozzarella, and provolone)
• Special equipment: mandoline vegetable slicer

Preparation:

1. Marinara sauce:
   
   Place the tomatoes, tomato paste, garlic, vinegar, and Italian seasoning in a saucepan over medium heat and cook, stirring occasionally, until the sauce begins to simmer. Reduce the heat and simmer for 1 hour. Blend the sauce with an immersion blender until smooth.
2. Meat filling:
   
   Sauté the onion and garlic in a large skillet for 3-4 minutes. Add the ground beef and cook until browned. Add the red wine and simmer, uncovered, for 8-10 minutes. Transfer the ground beef to the marinara sauce.
   
   Cheese filling:
   
   Combine cream cheese, grated cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
3. Preheat oven to 350°F (175°C). Spray a deep 9 x 13-inch (22 x 32 cm) baking dish with cooking spray. Line the bottom with a single layer of sweet potato slices, slightly overlapping them. Spread 1.5 cups of the meat sauce on top, then top with a third of the cheese filling. Repeat the layers twice more. Sprinkle with grated cheese. Cover with foil and bake for 55 minutes. Remove the foil and bake the lasagna for another 5 minutes.