When you make something gluten-free there is always an opportunity to make something healthier in many different ways. Instead of swapping out the ingredient for the same thing but gluten-free, it gives you the chance to get creative. For example, this lasagna is made out of sweet potatoes instead of noodles at all, which preserves the deliciousness of lasagna but with the addition of vegetables. So let’s get started!
Method
- Thinly slice sweet potatoes either into disks or lengthwise. If you have a mandoline, this would be the time to use it.
- Grease a baking dish with cooking spray or oil and lay down one layer of the sweet potatoes.
- In a seperate bowl, combine ricotta cheese, an egg, parmsean cheese, salt, pepper, and oregano.
- Spread some of the ricotta mixture on top of the sweet potatoes.
- Put down another layer of the sweet potatoes and cover with more of the ricotta mixture. Continue until there is no ricotta left.
- Lay down the last layer of sweet potatoes and cover with mozzarella cheese.
- Bake the lasagna for about 30 minutes uncovered. If the mozzarella starts to get too brown cover it with aluminum foil.
- Sprinkle over basil after it’s come out of the oven. Enjoy!
