Again, challenged with gifting a gluten-free meal, I decided to leave out the grain all together.
I LOVE sweet potatoes so much ~ there’s really no need for anything else at all. They take the “cake” in this salubrious and scrumptious dish – not just the noodles. Y.U.M.M.Y!
And then it gets better…
Sweet Potato Sage & Pork Gorgonzola Grain Free Lasagna
2 large sweet potatoes, peeled, cooked and chopped (boiling works well here – just peel them first)
12 oz. mascarpone cheese
4 Tbs. fresh sage, chopped (divided)
sea salt and pepper
2 lbs. ground pork
1 large onion, finely chopped
12 oz. crumbled gorgonzola cheese
Combine the sweet potato chunks and mascarpone, along with about 1 Tbs. fresh sage in a large bowl. Season with salt and pepper. Whip until smooth. Set aside.
In a large cast iron pot, brown the pork with the chopped onion. Using the back of a wooden spoon, break the pork into very small pieces. Season with salt and pepper and add 2 Tbs. fresh sage just as the onions are beginning to brown. Set aside.
Preheat oven to 425 degrees.
Spoon a thin layer of the sweet potato mixture across the bottom of an 8″ x 8″ glass baking dish.
Next, spoon a layer of the pork and onion mixture. Top with a few sprinkles of gorgonzola.
Repeat the layering process, ending with a large portion of gorgonzola.
Bake, uncovered, for about 25 minutes – until bubbling.
Cool before slicing.