Spicy Bolognese with Sweet Potato Lasagna

Spicy bolognese with sweet potato lasagna is a new discovery, a punchy spicy bolognese sauce with a few layers of sweet potatoes to replace the lasagna pasta layers. Making this dish a gluten free one with tons of flavors and frankly, the spicy-sweet touch is simply irresistible. Plus, to give some extra smooth texture to the lasagna, I’ve added a bechamel in the middle layer, just to smooth things out. The result is a delicious contrast of spicy, sweet and creamy lasagna.

Talking sweet potatoes, those are the healthier choice to go with, they contains a lower glycemic index and carbs than normal potatoes, plus they contain more vitamin A which is good for the eyes. The sweet potato only “problem” would be its taste; it’s almost too sweet. But when it’s equilibrated with enough spicy element, it becomes this perfect match, a delicious one.

The recipe is separated into 3 parts, first the making of the bolognese sauce, which is a simple bolognese and I’ve spiced it with some habanero pepper but if you do not have any of those, simply use chili flakes, cayenne or your favorite hot peppers. The dosage is up to you, I suggest 1 or 2 tbsp to start with. The other part is the bechamel which I believe is a great smooth touch, brings the acidity from the tomatoes down a notch. I’ve just done a little layer, but it could be 2, or just not at all, this step is optional. For the last part it s the making of the lasagna itself. While layering the potato slices make sure they slightly overlap each other. I’ve played safe and added the cheese mid-coccion, to make sure it wouldn’t burn and give enough time for the layers of sweet potatoes to cook.

So let’s make this spicy-sweet lasagna!

Spicy bolognese with sweet potato lasagna

Makes 6 portions

Ingredients

The spicy bolognese

• 800g (2 cans of 400g) of whole tomatoes or diced cans
• 500g of beef-pork ground meat (preferably pre seasoned with salt, pepper and cumin powder)
• 100ml of red wine
• 1 onion finely chopped
• 3 garlic finely chopped (2 at first and one in the end of coccion)
• 1 habanero pepper finely chopped (1 or 2 tbsp of chili flakes or cayenne)
• 2 tbsp of olive oil
• 1 laurel leaf
• thyme and oregano
• salt and pepper

The bechamel (optional)

• 30g butter
• 30g of flour
• 250ml of milk
• nutmeg, salt and pepper

The lasagna

• 1 kilo of sweet potatoes (about 3 big ones) peeled and sliced 3mm thick (mandoline)
• the spicy bolognese
• the bechamel sauce
• 200g of fresh mozzarella cut into small dices
• extra parmesan

Directions

1. Start by making the spicy bolognese, add the onion and seasoned ground meat to  some olive oil in a big pot and cook until no more pink at high heat
2. Add the wine and then the rest of the ingredients
3. Cook at medium-low heat for an hour
4. 10 minutes before the end, add the last finely chopped garlic
5. When the bolognese is ready make the bechamel in a small sauce pan melt the butter and flour together at medium-high heat, about 1 minute
6. Add the cold milk, nutmeg, pepper and salt and whisk until thick, if it’s too thick add more milk
7. Cut the sweet potatoes with the mandoline and layer them in the bottom of the (about 20cmx30cm) lasagna pot you prefer, making an overlap with the slices
8. Add a layer of the bolognese, then another layer of sweet potatoes
9. Add in the middle layer the bechamel and keep doing the layers until no more potatoes
10. Cover with aluminium foil and cook in the oven at 180°C (350F) for 40 minutes
11. Mid-coccion add the fresh mozzarella and a touch of parmesan on top and let uncover for the last 20 minutes
12. Let cool a good 5 minutes before serving

Enjoy!