Every morning when I wake up I check my phone to see what the weather will be like for the day… I know bad habit of mine checking my phone as soon as I open my eyes.

Anyway it’s getting VERY cold over here… the last few days have been absolutely FREEZING! Joe and I struggle to leave the house unless we REALLY have to and even then we just want to be in and out ASAP!

Today’s temperature is a lovely freezing -16C/3.2F with a real feel of -24C/-11.2F!!! I’m hoping it will warm up a bit by the afternoon since I have some errands to run and really the thought of leaving the warm house is not appealing at all.

Ahhh anyway last night I came up with another random dish. I sometimes get stuck for ideas on what to make for dinner but then all of a sudden a thought will pop into my head and I’ll just run with it! I’ll just think of the ingredients I have on hand at home and try to put them together in some way in my head to see what I come up with and last night it was a sort of mixed layered lasagna .. you’ll see what I mean in the recipe :)

The photo doesn’t do it justice… or maybe it’s just my plating (it kind of falls apart when you want to go plate it up). Think of it like an unstructured lasagna ;)

Sweet Potato & Zucchini Lasagna

 

Ingredients:

• 450grams/1pound grass-fed minced/ground beef.
• 3 medium-large sweet potatoes (you want about 1.1kg/2.5pounds cooked sweet potato without the skin).
• 2 medium zucchini.
• 2 Tbsp grass-fed ghee.
• 300grams/10ounces canned crushed tomatoes.
• 1/2 tsp sea salt.
• 1/2 tsp white pepper.
• 1/4 tsp onion powder.
• 1/4 tsp garlic powder.
• 1 Tbsp dried oregano.
• 2 Tbsp tomato paste.

Method:

Preheat oven to 205C/400F.

Line a baking tray with foil or parchment paper and place the sweet potatoes on top. Make sure to poke some holes into the sweet potatoes with a fork before baking.

Bake in the oven for 50-55 minutes or until cooked through. Remove from the oven and let cool.

In a skillet add your ghee and heat on medium. Add in your beef and using a wooden spoon break up the meat into pieces.

Once the meat is browned add in your seasonings (sea salt, white pepper, onion powder, garlic powder and oregano). Mix to combine.

Add in the tomato paste and stir to combine. Then add in the crushed tomatoes and again stir everything together.

Bring the sauce to a low boil and then remove from the heat.

Grease a baking dish with some ghee (I used a 12″ x 9″ dish).

Remove the skin off the now cooled sweet potatoes and mash them up in a separate mixing bowl. As I mentioned in the ingredients section mine yielded 1.1kg/2.5 pounds of mashed sweet potato.

Next up slice your zucchini into thin rounds. If you have a mandoline use that to make even slices, otherwise use your knife skills and slice them as evenly as possible. Place slices into another bowl or plate to use later.

Take a little bit of your meat sauce and add a thin layer to the bottom of your baking dish.

Next layer on the zucchini slices, making sure to cover as much of the area as you can.

Then place on another layer of the sauce and then another layer of zucchini.

Finish up with a final layer of the sauce on top and then spread the mashed sweet potatoes on top.

Spread as evenly as you can, don’t worry if you have pieces of meat or zucchini peaking out.

Bake at 205C/400F for 30-35 minutes.