Ooey, gooey goodness.
There’s something about baking a savory dish that makes me feel real gangster on that Julia Child, Giada wavelength. If I’m feeling real fancy, I’ll even wear my SF Giants apron for an added effect.
Whenever I go grocery shopping, I think of three main recipes I want to make that week. Then see what else I can make with the extra ingredients. Lord knows nobody got time (or money) to buy some $21.87 lavender salamander spice from the shores of Barbados to only use it once. I’ve been having my eye on Pinch of Yum’s Sausage and Sweet Potato Zucchini lasagna recipe for quite some time now, and finally mustered up the patience to make it the other night. Just as I suspected, it took over an hour total to prep, cook, SET, and finally get to eat. But boy was it worth it. Thankfully, Gayson came over with his leftovers that ended up being me and Naomi’s “pre-dinner”. #becauseFAT
The best thing about this dish is it’s so hearty and delicious that you won’t even be able to tell it’s actually healthy (I didn’t even use real cheese, blasphemy!). You can find the full recipe HERE, and see the process after the jump!
Start your lasagna layer off with the zucchini strips that will give you a migraine slicing.
Then, spread your sweet potato sauce over it. Licking the spoon is allowed!
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