Sweet Potato Lasagna: The Delicious and Low-Carb Bariatric Recipe

If you are looking for a healthy and delicious alternative to traditional lasagna, this sweet potato version is ideal. Rich in protein and with a smooth texture, it is perfect for those following a bariatric diet or simply wanting a low-carb option.

Ingredients:

• 4 large sweet potatoes

• 1 jar of marinara sauce

• 2 eggs

• 2 cloves of chopped garlic

• 1 tablespoon of dried oregano

• 1 tablespoon of dried basil

• ¼ cup of grated Parmesan cheese

• 1 tablespoon of olive oil

• 2 pounds of ground meat

• 1 large container of partially skimmed ricotta cheese

• ½ large onion, coarsely chopped

• 1 cup of shredded mozzarella

Instructions:

1. Preheat the oven to 200 °C. Boil a large pot of water over high heat.

2. Wash the sweet potatoes and slice them thinly, about 6 mm thick.

3. In a small bowl, mix the oregano and basil.

4. Add the sweet potatoes to the boiling water and cook for 6 to 10 minutes until tender. Drain and set aside.

5. Meanwhile, heat the olive oil in a large skillet over medium heat.

6. Add the ground meat and cook until browned. Stir in the onion, garlic, and herbs, and cook until the onion is translucent. Set aside.

7. In a large bowl, mix the ricotta with the eggs, half of the Parmesan, and a pinch of herbs.

8. Cover the bottom of a baking dish (23x33 cm) with a thin layer of marinara sauce.

9. Place a layer of sweet potato slices, sprinkle with herbs, and cover with half of the ricotta mixture.

10. Add half of the cooked meat and cover it with more marinara sauce.

11. Repeat the process to form a second layer.

12. Finish with a layer of sweet potato, the rest of the marinara sauce, mozzarella, and Parmesan.

13. Bake for 15-20 minutes or until the cheese is melted and the lasagna is tender.

Note: The portion size may vary depending on the postoperative stage and individual tolerance. Consult your bariatric medical team to determine the appropriate amount based on your needs.