This recipe was originally posted on sexfoodandkettlebells.com, June 13 2012
1/2 c finely chopped onions
4 large cloves organic garlic
1lb grass fed ground beef
1/3-1/2 c mennonite sausage
3 cups organic tomato/pasta sauce (I didn't have time to make my own, so I bought one at Natures Emporium.
2-3 tbsp water
2 free range eggs
4 tbsp local fresh finely chopped Parsley
1 cup sheep milk ricotta
190 g (1 bar) goat cheddar or mozarella, shredded
5 large round sweet potatoes
2 tsp ground black pepper
dash sea salt
1. Preheat oven to 350F.
2. Finely chop onions, mince garlic, chop sausage, and separate ground beef into little chunks.
3. Add onions, garlic, sausage, ground beef, half of the parsley, and 1 tsp black pepper to a glass baking dish. Bake for 15 min or until lightly browned at the top.
4. Add 1 c sauce and water, and allow to bake for another 15 min. When finished, remove and let sit.
5. Wash, peel, and medium thinly slice sweet potatoes lengthwise (ie. if you were making scalloped sweet potato). I used rounder potatoes, and would recommend this as it was easier to layer.
6. In another glass baking dish (9x13): add 1/2 c sauce to the bottom.
7. Layer sweet potato slices on top of each other over top of the sauce. Make sure they overlap (like in the image below).
8. Brush more sauce on top of the layer of sweet potato.
7. Add 3/4 of the beef mixture in as even of a layer as you can. Sprinkle some black pepper.
8. Add 3/4 of the ricotta over top in as even of a layer as you can. Don't be afraid to press it into the beef a bit.
RICOTTA: mix 1 cup of ricotta with the eggs, the remaining chopped parsley (2 tbsp), dash of sea salt. All ready for the lasagna!
8. Sprinkle a little bit of the sheep mozzarella over top. However remember to reserve the majority for the top of the lasagna.
9. Add another layer of overlapped sweet potato.
10. Repeat layers - remaining sauce, beef mixture, black pepper, ricotta. Finish with a generous amount of the goat mozzarella.
11. Place in the oven to bake covered at 350 for 1 hr and 15 min. (Ideally use a glass cover but if you must use aluminum place place some wooden toothpicks in the top layer so as to elevate it away as far as possible from the food.) - Next time I make this, I am going to play around with pre-cooking the sweet potato so the cook time is shorter in the end, but for now this worked perfectly. I will post an update with any changes in future.
12. Uncover, and bake for another 10-15 min.
13. Let cool for a bit, and serve!