The aromas floating throughout your home while this delicious, made-with-love dish cooks will comfort your heart, lift your spirits and have your stomach growling in anticipation. When I first created with this recipe, I served it to my parents and was delighted that my usually-picky father asked for a big second helping! It is a worthy choice for a Sunday lasagna dinner – I guarantee your whole family will love it and not even miss the pasta.
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Eggplant, Sausage & Sweet Potato Lasagna
- 2 pounds eggplant 1 large of 2 medium
- 1 tablespoon coconut oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound sweet Italian sausage casings removed
- black pepper freshly ground
- 4 cups marinara
- 1 5 ounce package baby spinach
- 12 ounce part-skim ricotta
- 1 large omega-enriched egg beaten
- .75 cup freshly grated Parmesan divided
- .25 cup freshly chopped parsley
- 2.5 cup part-skim shredded mozzarella
- Coconut oil cooking spray
- 2 large sweet potatoes peeled and sliced 1/8"-thick (about 2 lb.)
- Start by making Oven-Roasted Eggplant (recipe coming soon so do a search!). This can be done ahead of time and stored in the fridge until ready for use, to greatly cut down on prep time.
- Preheat oven to 375 degrees.
- First, let’s make the meat sauce. In a large skillet over medium heat, brown onion in oil.
- After 5 minutes, add sausage and garlic and cook until no longer pink, ensuring even cooking by breaking up large pieces with a wooden spoon. This should take about 10 minutes. Add pepper and salt (to taste, optional).
- Add your choice of marinara sauce, store-bought or homemade and heat until sauce thickens slightly.
- Toss in fresh spinach and cook just until leaves begin to wilt.
- In a bowl, mix your ricotta, egg, half of the Parmesan, parsley and a ¼ cup of the shredded mozza.
- Spray a 9”x13” baking pan. Pour and even out a thin layer of ½ the sauce into the bottom.
- Carefully layer the pre-cooked eggplant on top of sauce and create a pattern of slightly overlapping pieces.
- Spread all of the ricotta mixture on top.
- Next create an sliced sweet potatoes across the pan completely covering the cheese.
- Repeat to make another layer of sauce then a layer using the remaining eggplant. It is okay if this layer is more sparsely placed.
- Crown your lasagna with the mozzarella and Parmesan.
- Cover with foil and bake until sweet potatoes are pretty much cooked through, approximately 45 minutes, then uncover and bake another 15 minutes, checking that sweet potatoes are fork tender and cheese lightly golden.
- Rest 10 minutes before cutting then serve hot, garnished with fresh parsley sprigs.