Sweet Potato and Cauliflower Lasagna
Ingredients
1 lb lasagna noodles
2 lb sweet potatoes, peeled and cubed
2 Tbsp plus 1/2 tsp sea salt, divided
2 garlic cloves, minced
1/4 tsp black pepper
1 cup vegetable broth
2 cups shredded mozzarella, divided
1 cup cauliflower rice
32 oz tomato sauce
6 oz fresh spinach
1 Tbsp chopped parsley
Directions
Soak noodles in hot water for 30 minutes.
Preheat oven to 425 F.
Put sweet potatoes in a large saucepan and cover with 1 inch of water. Add 2 Tbsp salt and bring to a boil. Cook until fork tender, about 15 minutes; drain.
Mash cooked potatoes with 1/2 tsp sea salt, garlic, pepper and broth. Fold in 1 cup of mozzarella and the cauliflower rice.
Pour 1/2 cup of tomato sauce into a 9 x 9 baking pan that's at least 3 inches deep. Spoon the mashed sweet potatoes into a piping bag (you can also use a zip-close bag) and cut the tip.
Put down an even layer of noodles. Pipe a layer of potatoes over them. Top with spinach and then more sauce. Repeat with 2 more layers, until pan is full. Finish with the top layer with any remaining sauce and 1 cup of mozzarella. Top with parsley.
Bade for 25 minutes, until lasagna is bubbling at the edges and cheese has browned.