Lamb Pumpkin Lasagna with Tat Soi and Sweet Potatoes

March 08, 2017

Lamb Pumpkin Lasagna with Tat Soi and Sweet Potatoes - Recipe

This lasagna is made of lamb seasoned with warm spices such as cinnamon, clove, ginger, and cardamom. The sauce is a pumpkin sauce with a thick balsamic vinegar from Taste of Old Country. It is also full of healthy vegetables! Are you ready? Besides the above mentioned pumpkin, we have sweet potatoes, tat soi from Shenandoah Seasonal, onion, and garlic. I used organic cheeses and used rice lasagna noodles this time.

Lamb Pumpkin Lasagna with Tatsoi and Sweet Potatoes

(Serves 9 4x3-inch pieces)

1 1/2 T. Coconut Oil
1 Onion sliced
1 Head Garlic peeled and chopped
2 lb. Ground Lamb
1 tsp. Cinnamon
1/4 tsp. Cloves
1 tsp. Ginger
1 tsp. Cardamom
1 T. Coarse Celtic Sea Salt
15 oz. Can Cooked Pumpkin
3 T. Thick Balsamic Vinegar
10 oz. Lasagna Noodles cooked and drained
2 Sweet Potatoes boiled and sliced (skins on or peeled to preference)
15 oz. Ricotta Cheese
1 lb. Mozzarella Cheese sliced
4 Young Tat Soi Rosettes with bases cut off to separate leaves

Preheat oven to 325 degrees Fahrenheit. Heat coconut oil in a Dutch oven and add onion and garlic. Fry till onion is clear. Add lamb and spices. Brown meat stirring often. When completely cooked through, stir in pumpkin and vinegar. Cover and simmer on low heat for 15 minutes, stirring often.

Construct lasagna in a 9x13-inch baking pan. First lay out three rows of noodles, then place one third of each of the following: ricotta, tat soi, sweet potatoes, meat sauce, mozzarella cheese. Repeat two more times beginning with a row of noodles.

Bake in the oven for 40 minutes. Remove and rest 10 minutes before serving.

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