Beef and Sweet Potato Lasagna Recipe

Ingredients

• 1 tbsp coconut oil
• 2 garlic cloves, minced
• 1 lb (450 g) ground beef
• 2½ cups marinara sauce
• 2 tbsp dried Italian seasoning
• 2 medium sweet potatoes, peeled and sliced lengthwise into 1⁄4-inch planks, about 101⁄2 oz (300 g) in total
• 1½ cups whole milk ricotta cheese
• 2 cups baby spinach
• 1½ cups shredded mozzarella cheese
• Salt and freshly ground black pepper

1. Preheat the oven to 400°F (200°C). In a large non-stick sauté pan, melt the coconut oil over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant.
2. Add the ground beef to the pan, using a spatula to break up the meat. Cook until browned, stirring occasionally, about 5 minutes.
3. Add the marinara sauce and Italian seasoning and increase heat to high. When the sauce begins to bubble, reduce heat to low and simmer for 10 minutes.
4. Line the bottom of a 9 x 9 in (23 x 23 cm) pan with slices of sweet potato. Top this layer with half of the beef mixture, then half of the ricotta cheese, half of the spinach, and half of the mozzarella, spreading each layer as evenly as possible. Repeat with the remaining sweet potato slices, beef mixture, ricotta, spinach, and mozzarella. Sprinkle salt and pepper over top and cover with aluminum foil. Bake for 30 minutes.
5. Remove the foil and bake, uncovered, for another 15 minutes, until the cheese is beginning to brown and the dish is bubbling at the edges. Refrigerate to cool completely before cutting.
6. To assemble the meals, cut lasagna into 4 equally sized servings and transfer to meal prep containers.