Sweet Potato Lasagna

INSTRUCTIONS

• 1
  Preheat the oven to 185 °C. Clean the sweet potatoes and slice or grate them into thin slices (about 2–3 mm). Peel the onion and garlic, chop the onion finely and grate the garlic finely.
• 2
  In a bowl, mix cottage cheese with the egg, a teaspoon of oregano, salt, and pepper, and set aside.
• 3
  In a deep pan, heat 2 tablespoons of olive oil, add the finely chopped onion and sauté for 2–3 minutes over medium heat. Add the grated garlic cloves to the onion and sauté for another 1 minute. Add the minced meat to the pan and sauté for another 10 minutes. Then add thyme, rosemary, and peeled tomatoes, stir the mixture and set aside.
• 4
  Prepare a baking dish (20 cm × 40 cm). Create the first layer with ½ of the sweet potato slices. Arrange them at the bottom of the baking dish, pour over ½ of the meat mixture and spread evenly over the surface of the sweet potatoes. Then evenly layer ½ of the cottage cheese mixture over the meat mixture. Repeat all these steps once more and sprinkle the last layer with grated mozzarella.
• 5
  Place the baking dish in the preheated oven and bake at 175–185 °C for 35–40 minutes.
• 6
  Divide the finished lasagna into 6 plates and serve.