Sausage and Sweet Potato Zucchini Lasagna
Ingredients
The vegetables
-
3
large
zucchini
-
2
large
sweet potatoes
-
½
cup
chopped cilantro
-
½
cup
chopped green onions
The meat
The sauce
-
1
cup
milk
-
½
cup
chicken broth
-
2
tablespoons
olive oil
-
5
cloves
garlic
-
2
teaspoons
ancho chili powder
-
2
teaspoons
ground cumin
-
1 ½
teaspoons
salt
The cheese
-
2
cups
shredded Mozzarella or Provolone cheese
Instructions
- Cut the zucchini into thin strips and sprinkle with salt, letting them rest to remove excess moisture.
- In a skillet, brown the ground pork with garlic, ancho chili powder, cumin, and salt.
- Cook the sweet potatoes in the microwave until soft, then puree with milk, chicken broth, olive oil, garlic, ancho chili powder, cumin, and salt until smooth.
- Preheat the oven to 375°F and prepare a baking dish with nonstick spray.
- Layer zucchini, sauce, sausage, cilantro, green onions, and cheese in the baking dish, repeating layers three times.
- Finish with a layer of zucchini, sauce, and cheese, cover with foil, and bake for 30-45 minutes.
- Let the lasagna stand for 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
300
Total fat
15g
Total carbohydrates
25g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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