Sweet Potato/Spinach Lasagna

By rainmaker

Ingredients

• 2 lbs. sweet potatoes cut into 1/4 inch slice
• 2 tsp. olive oil
• 1-1/2 lbs. ground turkey (or venison)
• 1 medium onion chopped
• 2 cloves garlic, minced
• 2 cans tomato sauce
• 2 cans diced tomatoes
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 cup low-fat ricotta cheese
• 1 cup low-fat cottage cheese
• 1 egg, lightly beaten
• 1 egg white
• 1-10 oz. frozen chopped spinach, thawed and drained
• 1 cup shredded part-skim mozzarella cheese
• Top with grated parmesan cheese (optional)

Preparation

Step 1

Preheat oven to 450 degrees

Coat potato slices w/olive oil and layer on baking sheet. Bake 25-30 minutes until slices are tender and beginning to burn on edges. Remove and set aside.

In skillet cook turkey, onion and garlic. Drain fat. Return to burner adding tomato sauce, tomatoes and herbs. Cover and let simmer.

In medium bowl, mix ricotta and cottage cheeses, egg and spinach.

Arrange half the potato slices in a 9x13 baking pan coated with cooking spray. Spread with half spinach/cheese mixture. Top with half of meat sauce and half of mozzarella. Repeat layers and if desired sprinkle with parmesan cheese.

Bake 350 degrees 30 to 40 minutes. Remove from oven and let stand 10 minutes before cutting.