I love pasta but sometimes it’s nice to switch things up a bit. I made this lasagna with layers of thinly sliced sweet potato. And instead of making a béchamel with flour and butter; I used Greek yogurt, which I flavored with spices. Still comforting and filling, but a bit healthier.
This recipe is for medium lasagna, I used a 27cm dish.
1 kilo of sweet potatoes
For the meat sauce:
1 red onion, chopped
2 cloves of garlic, chopped
2 bell peppers, chopped
3 tablespoons of olive oil
500gr of minced meat
500gr of tomato pure
1 tablespoon of dried oregano
1 teaspoon of sugar
100grs of pitted Kalamata olives, chopped
For the yogurt sauce:
600grs of Greek yogurt
½ teaspoon of onion powder
½ teaspoon of garlic powder
Pinch of cayenne
½ teaspoon of celery salt
1 teaspoon of salt
40 grs of grated Parmesan
40grs of grated Parmesan for sprinkling on top
Wasabi arugula (optional)
Peel the sweet potatoes and with the help of a mandoline; thinly slice them about the same thickness as the pasta for lasagna. Season the slices with salt and pepper.
To make the meat sauce, place the olive oil in a large pan over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic, bell peppers and meat. Cook until the meat is slightly brown. Then add the tomato puree, oregano, sugar, salt, pepper and Kalamata olives. Mix well and let it cook for about 20 minutes on med-low heat. Stir from time to time.
In the meanwhile, place the Greek yogurt in a medium bowl and mix it with the rest of the ingredients for the yogurt sauce.
Grease your oven dish with a bit of vegetable oil and preheat your oven to 180C/350F.
Once the meat sauce is ready, taste it for seasoning.
To assemble the lasagna, first spread about 3 tablespoons of the yogurt sauce on the bottom of the dish. Then add a layer of the sweet potato slices, follow it by a layer of the meat sauce. Continue it with a layer of sweet potato and then a layer of the yogurt sauce. Just make sure that the last layer is yogurt sauce. Then sprinkle the extra grated Parmesan all over the last layer of yogurt sauce. Bake it for 50 minutes.
Then lower the heat to 160C/320F and bake it for an extra 20 minutes. I like to serve it with a simple wasabi arugula salad.