Sweet Potato, Kale & cottage cheese lasagne
300g kale (about 1 bunch)
2 Tbsp extra virgin olive oil
2 sweet potato, sliced very thinly
1 stalk celery, diced
1 red oinion, diced
1 carrot, grated
3 cloves garlic, minced
1 Tbsp rosemary, chopped
3 Tbsp tomato paste
440g can diced tomatoes
3/4 cup mozarella (optional)
750g cottage cheese (or for a diary-free verison, try this vegan cottage cheese)
Preheat oven to 200 degrees & grease a large baking dish.
Separate the kale leaves & stems (discard the stems).
Heat the oil in a large frypan over high heat. Add onion, carrot, garlic, rosemary & celery until soft. Add tomato paste and tomatoes, cooking & stirring for another 2 minutes.
In a large bowl mix together cottage cheese & egg.
Assemble lasagne in baking dish with a layer of sweet potato slices, a layer of kale leaves, a layer of tomato sauce & a layer of cottage cheese sauce. Repeat until all used up. Top with cottage cheese & mozarella if you are using it.
Bake for 40 minutes, or until the top is golden.