Noodle-less Sweetpotato Lasagna

Preheat oven to 375-degrees. Coat a square baking dish (about 8 ½ x 8 ½-inches) with cooking spray. In medium nonstick skillet, start cooking the ground beef or plant based option over medium heat, stirring often and breaking it into crumbles as it cooks. When almost cooked throughout, stir in the Herbes de Provence. When cooked throughout, turn off the heat, stir in the marinara sauce and set aside.

Trim the ends from the sweetpotato, then carefully cut it lengthwise into 1/4-inch thick slices (discard the 2 slices that are mostly skin). In medium bowl, blend ricotta with egg, Parmesan, pizza seasoning, and green onions.

Spread 3/4 cup of the meat sauce in the bottom of the prepared baking dish. Arrange slices of sweetpotato over the sauce to cover completely (you may need to cut some into smaller pieces to fit like a puzzle). Spread half of ricotta mixture over the Sweetpotato slices. Sprinkle 2/3 cup of shredded cheese evenly over the top. Spread 1 cup of meat sauce over the top then arrange remaining sweetpotato slices to cover the top completely. Spread remaining ricotta mixture over the sweetpotatoes, then spread remaining meat sauce over the top followed by remaining shredded cheese.

Bake, uncovered, until cheese is very bubbly and sweetpotatoes are tender when cut with a knife (about 40 minutes). Let rest about 10 minutes then serve!