Name: Sweet Potato Lasagna
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
Ingredients: Two 10-ounce cans fire roasted tomatoes; One 29-ounce can tomato paste; 2 tablespoons minced garlic; 2 tablespoons red wine vinegar; 1 tablespoon Italian seasoning; 1 cup diced yellow onion; 1 tablespoon minced garlic; 3 cups ground beef; 1/2 cup red wine; 10 ounces cream cheese; 1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix); 1 cup feta; 1 cup sour cream; 1/4 cup loose chiffonade fresh basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Nonstick cooking spray, for the pan; 3 to 4 sweet potatoes, sliced thin with a mandoline; 1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix)

Directions

Special equipment:

a mandoline

For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
For the lasagna: Preheat the oven to 350 degrees F.
Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.