Loaded Sweet Potato Lasagna

Every morning I love watching the Today Show while drinking my coffee. I normally watch the cooking segment (and critique it) and on this morning I was curious who Kevin Curry was from Fit Men Cook so I grabbed my cup of coffee and sat to watch his segment. I am Italian and love the gym. Currently I am doing a weight loss challenge at my gym called HEWFIT and this recipe inspired me to create this dish! I don't miss the cheese at all. Enjoy my paleo version.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 21 mins
• Total Time: 1 hr 51 mins
• Calories: 223 Calories

Ingredients

• 2 cloves garlic, minced
• 1 pound ground beef
• ½ teaspoon ground black pepper, or to taste
• 2 cups sliced fresh mushrooms
• 2 small zucchini, sliced
• 1 eggplant, sliced
• ½ teaspoon kosher salt, or to taste
• ¼ cup olive oil, or as needed, divided
• 2 teaspoons Italian seasoning, divided, or to taste
• 2 cups marinara sauce, divided
• 2 Cubanelle peppers, chopped
• 2 small sweet potatoes, thinly sliced, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with 1 tablespoon olive oil.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat. Cook beef, breaking apart into small pieces using a wooden spoon, until browned, about 5 minutes. Move to a bowl using a slotted spoon.

Step 3

Wipe the skillet clean with a paper towel. Heat the remaining 1 tablespoon oil. Add garlic and cook until fragrant, about 30 seconds. Add to the beef. Season beef with 1 teaspoon Italian seasoning, salt, and pepper. Stir in 1 1/2 cups marinara sauce until well combined.

Step 4

Cook and stir eggplant in the skillet until soft, about 2 minutes per side. Season with salt. Set on a plate. Repeat with zucchini. Cook and stir mushrooms over medium heat until soft, about 5 minutes. Transfer to a bowl. Cook and stir Cubanelle peppers until tender, about 3 minutes.

Step 5

Lay sweet potatoes evenly over the bottom of the baking pan, reserving a few slices. Layer eggplant, beef, zucchini, Cubanelle peppers, and mushrooms on top. Cover with the remaining 1/2 cup marinara. Top with the reserved sweet potato slices. Drizzle with oil; season with the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover with aluminum foil.

Step 6

Bake in the preheated oven until sweet potatoes are soft, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes more. Let rest for 5 minutes before serving.