Sweet Potato Lasagna

Preheat oven to 375ºF.

Slice sweet potatoes very thin, approximately 1/8 to 1/16 inch. (You can either use a mandoline or a sharp knife.) The more uniform the better, so they cook evenly.

In a medium mixing bowl, combine cottage cheese with egg and and finely chopped parsley. Mix well and set aside.

Heat olive oil over medium-high heat in a large skillet. Once hot, add lean ground pork, dried oregano, dried thyme, kosher salt, and ground black pepper. Cook until well-browned, which should take 6–8 minutes, stirring frequently.

Once meat is well-browned, remove from pan and set aside. Reserve about 1 tablespoon of the rendered fat from the pork. If you have more than that, you can discard the rest.

Add diced yellow onion and cook over medium-high heat until it starts to become tender. Add cremini mushrooms and cook for an additional 4–6 minutes, or until mushrooms start to become tender. Add minced garlic and cook for one more minute, until garlic becomes fragrant.

Return cooked pork and add tomato sauce into the pan and stir to combine. Once heated through, remove from heat.

To assemble the lasagna, use a 9×16 casserole dish and create the first layer with the sweet potato slices. Make sure to overlap each slice to create an even layer. Pour out half the meat sauce over the sweet potato slices and spread out evenly. Pour out half of the cottage cheese mixture over the meat sauce and spread evenly. (It’s okay if it doesn’t look perfect—it will still be super tasty.)

Repeat steps with another layer of sweet potato slices, meat sauce, and then cottage cheese. Top with a thin layer of sliced fresh mozzarella and cover with tin foil.

Place in the oven bake for 30–40 minutes, or until sweet potato slices are almost fully tender.