Friday, 8 February 2008

Sweet Potato Zucchini Lasagna

3 large zucchini
1 lb. ground pork or ground
   beef or ground what-have-
2 large sweet potatoes (4-5
   cups when cooked and cut)
1 cup milk
½ cup chicken broth
2 tablespoons olive oil
5 cloves garlic
2 teaspoons chili powder
1½ teaspoons salt
½ cup chopped green onions
2 cups shredded cheese
   (mozzarella and parmesan
   or what-have-you)

  • Using just a regular knife, cut the peeled zucchini into thin strips lengthwise. Lay them on paper towels and sprinkle with salt. Let rest while you prep the other ingredients - the excess moisture will seep out of them and you can press them with paper towels when they're ready. 
  • While the zucchini is resting, in a large skillet, brown the ground meat with 3 cloves minced garlic, 1 teaspoon chili powder, and ½ teaspoon salt. Set aside.
  • Meanwhile, wash the sweet potatoes, poke with a fork several times, wrap once in a paper towel, and microwave for 5-7 minutes or until soft. You can also bake them in the oven if you prefer. Cut into chunks, transfer to a blender, and puree with the milk, chicken broth, olive oil, 2 garlic cloves, 1 teaspoon ancho powder, and 1 teaspoon salt until smooth and creamy.
  • Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Layer the zucchini noodles, sauce, sausage, chopped herbs, and cheese; repeat layers three times. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with greased foil so the cheese won't stick and bake for 30-45 minutes. 
  • Remove from the oven and let stand for at least 15-20 minutes. This does not cut into perfectly clean squares.