This recipe has only a passing resemblance to lasagna: the sheets of pasta have been replaced by thinly sliced sweet potato; the meat is a combination of lean, ground beef and ground turkey instead of the more usual ground beef and Italian sausage; there is no ricotta cheese or bechamel sauce. On the other hand there is a tomato sauce combining passata and tomato paste and the herbs are basil and parsley.
I layered the dish starting with the meat sauce followed by a layer of sweet potato slices and continued on finishing up with a top layer of sweet potato. I covered the dish with aluminum foil to enable the topping to cook without drying up.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 medium onions – finely chopped
2 large cloves of garlic – grated
1 pound of lean, ground beef
1 pound of ground turkey
24 fl. oz. passata
1 tbsp. tomato paste
1/2 cup of beef broth
2 tbsp. parsley – finely chopped
2 tsp. dried basil
2 sweet potatoes – finely sliced in a food processor or on a mandolin
Heat the oil in a cast iron casserole dish or large skillet and when sizzling add the on ion and garlic and let soften and brown.
Add the beef and turkey and let brown for a bit before adding the passata, tomato paste, beef broth, parsley and basil.
Stir well and when simmering place a layer of this mixture in an ovenproof dish followed by a layer of sliced sweet potato. Repeat once or twice more depending on the size of your dish, ending up with a top layer of sweet potato.
Cover the ‘lasagna’ with aluminum and place in the oven for 45 minutes, then turn off the oven and leave the ‘lasagna’ in there until the oven cools.