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Start the sauce prep first. In a saucepan, heat the oil and then sauté the garlic and the onion until the onion is translucent. Add the diced tomato, tomato paste, Italian seasoning, and black pepper. Stir and cook on a low heat until desired thickness is reached.
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While the sauce is cooking, prepare the main ingredients for the lasagna. Peel the skin off of the sweet potatoes and discard it. Then, using the peeler, shred the potatoes into long ribbons. Use some “oomph” and push hard into the potatoes to try to make the ribbons as thick as possible. Set the ribbons aside.
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In a skillet or pan and over a medium-high heat, begin to brown the ground beef and the sausage. Add the onion, garlic, green bell pepper, Italian seasoning, red pepper flakes, salt, and pepper, and continue to cook until the meat is done.
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Grease the inside of a large baking dish with the butter. Preheat the oven to 375 degrees F. Now get ready to layer the lasagna!
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Place a layer of the sweet potato ribbons on the bottom. Next add a layer of the sauce (I find a wooden spoon works great for this). Add a layer of the spinach on top of the sauce and then place more sweet potato over the spinach. On top of the second sweet potato layer, I like to go sauce, then meat, then potato. Depending on the depth of your dish and the thickness of your potato ribbons, you may be able to get in another layer or two. Use the spinach/meat/sauce combo as you see fit. Just be sure to top the final layer with sweet potato and then pour the remaining sauce over the top.
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Place the baking dish in a preheated oven and bake for 45 minutes. Then set it aside and allow it to cool for ten to fifteen minutes before serving.