Healthy Lasagne

2 c sweet potato puree  (pierce 2 sweet potatoes with a fork, bake on foil-lined cooking sheets for          1 hour at 350 degrees, or until insides are soft; mash with a fork)
1 box no-boil lasagna noodles
4 tbs extra virgin olive oil, divided
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and diced
1/2 tsp Herbs de Provence
2 tsp sea salt
1 tsp pepper
1/2 can tomato paste
24 oz jar prepared marinara sauce
4 tomatoes, thinly sliced
3 tbs bread crumbs

In a large pan, heat 2 tbs olive oil over medium high heat.  Add onion, garlic, carrot, Herbs de Provence, salt, and pepper.  Saute for 8-10 minutes.  Add tomato paste and mix well.  Add 1/2 jar marinara sauce (approx. 1.5 cups).  Allow mixture to come to a boil and remove from heat.

Preheat oven.  Assemble lasagna by covering bottom of 9 X 13 pan with 3/4 c marinara sauce, add noodles in single layer, spread 1/2 half the veggie mix, then a layer of tomato slices.  Top with another layer of noodles, then spread sweet potatoes evenly, and top with another layer of noodles.  Add remaining veggies, another noodle layer, and remaining marinara sauce.  Cover with remaining tomatoes, sprinkle breadcrumbs over top and drizzle with extra virgin olive oil.

Cover with aluminum foil and bake at 400 degrees for 50-55 minutes.  Remove foil halfway through to ensure top gets crisp and golden.  Remove from oven and let cool 10-15 minutes before serving.


From letfoodheal.blogspot.com