Noodleless Sweet Potato "Lasagna"

1. 1

   Make the red sauce first (can be made 1 day in advance).

2. 2

   1) Heat 1/4 cup of the oil in medium sauce pan over medium-high heat until hot (not smoking)

3. 3

   2) Add the onion, garlic, carrot and thyme and saute for 5-7 minutes or until onions are brown

4. 4

   3) Add 1/4 cup white wine and let simmer until almost completely evaporated

5. 5

   4) Hand crush the canned tomatoes into the pan, pour in juices as well

6. 6

   5) Add basil and let simmer on low for 30-35 minutes, stirring often (sauce should be thick and chunky)

7. 7

   Lasagna

8. 8

   1) Ladle a small amount of the sauce on the bottom of a large casserole dish and spread thin

9. 9

   2) Add one layer of sliced sweet potatoes to the dish (covering the entire area of the pan)

10. 10

    3) Add 1/3 of the cheese and enough red sauce to cover the cheese

11. 11

    4) Add 1/2 the pine nuts

12. 12

    5) Repeat the process until the dish is almost to the top

13. 13

    6) Top with the Romano cheese and bake for 35-40 minutes (or until cheese is completely melted, but not dark brown)

14. 14

    7) Remove from oven, let cool 5 minutes before slicing

15. 15

    8) Plate slices on warmed plates and top with small drizzle of high quality extra virgin olive oil

No additional tips available.