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Author Notes: Definitely a subtle new take on a classic, and definitely far from your classic mother's lasagna! —mtlabor
- 1 pound ground beef
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 slices thick cut bacon, chopped
- 2 carrots, peeled and sliced
- 1/2 cup mushrooms, sliced
- 28 ounces can crushed San Marzano tomatoes
- 2 sweet potatoes, sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1 cup beef stock
- 1 tablespoon red wine vinegar
- 4 cups shredded mozzarella cheese
- 1-2 cups shredded parmesan cheese
- 1 box lasagna noodles
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 tablespoon olive oil
- Preheat oven to 350 F.
- In a dutch oven, heat olive oil under medium high heat and add bacon. Stir in cinnamon and cook until bacon is crispy and golden, about 3-5 minutes.
- Add in onion, garlic, carrots, rosemary, sage, thyme, and oregano. Cook for about 5 minutes, or until vegetables are starting to soften.
- Stir in ground beef and cook until browned, about another 5 minutes or so.
- Mix in mushrooms, tomatoes, beef stock, and red wine vinegar. Season with salt and pepper to taste. Cover and bake in oven for at least 1 hour. This allows the flavors to have enough time to meld with eachother.
- While you're waiting, take your sweet potato slices and season with salt, pepper, and chili powder. Spread evenly on a baking sheet and bake for about 20-25 minutes, or until potatoes are tender and slightly browned. Set aside to cool.
- Also, prepare your lasagna noodles according to package directions, adding some olive oil to the water so the noodles do not stick. Drain noodles and set aside on parchment paper.
- About 10 minutes or so before the sauce is done baking, you can start on your "bechamel" of sorts. Heat 3/4 cup of heavy whipping cream in a small saucepan. Mix the remaining 1/4 cup cold whipping cream with the cornstarch until it is dissolved. When the cream in the saucepan has come to a boil, low heat slightly and stir in cold cream. The mixture should start to thicken and then you'll want to add in about 1/2 cup shredded parmesan cheese. Keep adding cheese until you get your desired consistency. I added about 1 full cup and was satisfied. Season with salt and pepper and set aside.
- Take your sauce out of the oven and mix well. Everything should smell pretty fantastic right now.
- Preheat your oven to 400F.
- In a large baking dish, spoon a little bit of the sauce on the bottom of the pan so the noodles don't stick. Then add a layer of noodles. Ladle a good bit of sauce on top of the noodles. Add a layer of sweet potatoes (they don't have to be touching eachother, just sporatically). Top with about 1/2 ladle full of the cream sauce and a handful of mozzarella and parmesan cheese. Continue layering like this until you've run out of noodles. I think I had 3 different layers (only enough sweet potatoes for the bottom 2 layers though). Spoon on the remaining sauce and remainder of cream sauce and top with mozzarella and parmesan.
- Bake for about 30 minutes or until top is nice and golden. Serve piping hot and enjoy!