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Sweet potato lasagne with white cheese

Sallys World
Difficulty: middle

ingredients for 4 portions

  • 2 tablespoons olive oil
    800 g sweet potatoes

    Meat sauce

    4 tablespoons olive oil
    500 g minced beef
    1 onion
    2 cloves garlic
    2 tablespoons tomato paste
    400 g diced tomato
    1 pinch sugar
    1 teaspoon salt
    ½ teaspoon pepper
    ½ teaspoon chilli flakes
    1 tablespoon oregano
    1 teaspoon rosemary

    Topping

    200 g GAZİ white cheese

  • PREPARATION

    1. Heat the olive oil in a large pan or pot and sauté the minced meat over medium-high heat until crumbly. Cut the onions and garlic cloves into a fine dice and sauté with the minced meat for about 2 minutes. Now add the tomato paste, the diced tomato, about 200 ml of water and the spices. Bring to a boil. Cover and let simmer over medium heat for about 5-10 minutes. 

    2. Peel the sweet potatoes and cut them lengthwise into 2 mm thin slices. Grease a large casserole dish with the remaining olive oil and add a first layer of sweet potatoes. Spread some Bolognese sauce over the sweet potatoes and top with crumbled white cheese. Finish the lasagne in this way. The amount of Bolognese per layer depends on the thickness of the sweet potato slices. The thinner the slices, the more layers you will have. Top with the cheese. 

    3. Bake the lasagne in the preheated oven at 200°C for about 40 minutes. 

    4. Let cool for 5 minutes and then enjoy hot. A green salad goes perfectly with this lasagne.


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