Ingredients

Lasagna

3-4 Large Sweet Potatoes, thinly sliced lengthwise

1 recipe Red Sauce (see below)

1/4 Cup Toasted Pine Nuts

3 Cups Mozzarella (best quality)

1/4 Cup Romano (freshly grated, preferably “Pecorino Romano”)

1/4 Cup Extra Virgin Olive Oil, plus extra to drizzle on top (use the best quality oil you have for the drizzle)

Red Sauce

2 14.5oz cans Whole Stewed Tomatoes (juice included)

5 Garlic Cloves, sliced paper thin

1 Yellow Onion, diced

1 Carrot, shredded

1/4 Cup Fresh Thyme, chopped

6-8 Basil Leaves, chopped

Splash Dry White Wine

Preparation

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

  1. Heat 1/4 cup of the oil in medium sauce pan over medium-high heat until hot (not smoking)
  2. Add the onion, garlic, carrot and thyme and sauté for 5-7 minutes or until onions are brown
  3. Add 1/4 cup white wine and let simmer until almost completely evaporated
  4. Hand crush the canned tomatoes into the pan, pour in juices as well
  5. Add basil and let simmer on low for 30-35 minutes, stirring often (sauce should be thick and chunky)

Lasagna

  1. Ladle a small amount of the sauce on the bottom of a large casserole dish and spread thin
  2. Add one layer of sliced sweet potatoes to the dish (covering the entire area of the pan)
  3. Add 1/3 of the cheese and enough red sauce to cover the cheese
  4. Add 1/2 the pine nuts
  5. Repeat the process until the dish is almost to the top
  6. Top with the Romano cheese and bake for 35-40 minutes (or until cheese is completely melted, but not dark brown)
  7. Remove from oven, let cool 5 minutes before slicing
  8. Plate slices on warmed plates and top with small drizzle of high quality extra virgin olive oil