Slow Cooker: Sweet potato lasagne

By csiegling

Ingredients

• Meat Sauce:
• 1 lb ground meat (beef, chicken, turkey)
• 3 cups crushed tomatoes or tomato puree
• 6 oz tomato paste
• 1/2 large onion, finely diced
• 1-1/2 tbsp each: dried basil, onion powder, garlic powder
• 1 tbsp dried parsley
• 1 tbsp oregano
• 1-1/2 tsp dried thyme
• 1-1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 servings Kal Stevia or 4 servings Orgainc Trader Joe's Stevia or sweetener of choice (to taste)
• Spinach Mixture:
• 10 oz frozen spinach, thawed and drained well
• 15 oz ricotta cheese
• 1/2 tsp salt
• Pinch of fresh nutmeg
• 12 oz. sweet potato, peeled and carefully sliced into 1/8 inch rounds
• Salt
• 12 oz mozzarella cheese, shredded or sliced (approximately 3 cups)
• Fresh grated Parmesan and chopped parsley for garnish

Preparation

Step 1

In a large frying pan, brown the ground beef and drain any excess oil. Add meat back to pan as well as the remaining ingredients for sauce. Stir and set aside. In a medium bowl, blend Spinach, ricotta, salt and nutmeg. Blend well and set a side.

Arrange Lasagna in Crock Pot: Spread 1/3 of meat sauce in bottom of large crock pot. Then place half of the sweet potato slices (sprinkle with a little bit of salt) followed by ½ the spinach mixture. Be sure to spread spinach mixture over entire surface of sweet potatoes. Then top with 1 cup of cheese. Repeat all the layers once and finish off with the last bit of meat sauce and the remaining cup of cheese.

Cook on low for 6 hours or high for 3-4 hours or until sweet potatoes are tender and cheese is slightly browned. Top with grated Parmesan cheese and parsley.