Sweet Potato Lasagna Recipe

Sweet Potato Lasagna Recipe

I will never forget the feeling of digging up our first crop of sweet potatoes at our first home when we were finally able to have a good size garden. I had ordered 100 “slips” (baby sweet potato plants) to plant that year, but didn’t really know what I was doing and didn’t have high hopes for the outcome.

I watched as the little plants grew into huge crawling vines and I hoped there were at least a few sweet potatoes to show for it, since they are one of our family’s favorite foods. Turns out, I didn’t need to worry. As I started harvesting the potatoes, I soon realized that my little basket I’d brought to carry the potatoes in was not going to be even close to big enough.

Five hours and 10 huge boxes later, we were finally done collecting sweet potatoes and it was a great winter that year! My kids eat sweet potatoes like candy and we had a constant supply of:

I also discovered this recipe that winter when my kids asked for lasagna and I didn’t have any zucchini on hand for my usual Zucchini Lasagna recipe. I had canned some of our homemade pasta sauce that year as well and dried herbs from our garden, so even in the winter, we had a garden to table lasagna.

This recipe tastes very similar to regular lasagna but substitutes thinly sliced sweet potatoes for the noodles in regular lasagna recipes. You can actually adapt most lasagna recipes by roasting sweet potato slices and using in place of noodles, but this is the best combination we’ve found.

5.0 from 4 reviews
Sweet Potato Lasagna
 
Prep time
Cook time
Total time
 
Homemade lasagna with sweet potatoes in place of noodles for extra nutrients and flavor!
Author:
Recipe type: Main
Cuisine: Italian
Serves: 12+
Ingredients
  • 1-1.5 lbs ground beef (can also use ground Italian sausage for part)
  • 2 (24 ounce) jars of pasta sauce (check ingredients!) I used 1.5 quarts of homemade pasta sauce
  • 1 large container Ricotta cheese
  • 1 pound Mozzarella cheese, grated
  • ½ cup Parmesan
  • 8 eggs
  • 5-6 medium sweet potatoes, thinly sliced lengthwise
  • spices to taste (We like a lot of flavor, so I used about 1 tbsp each of basil, oregano, thyme, marjoram, rosemary, granulated garlic, onion powder etc. and about ½ tsp each of salt, pepper, etc. Spice to your own preference!)
Instructions
  1. Thinly slice sweet potatoes lengthwise into ¼ inch slices or smaller. Place on well-oiled baking sheet and bake at 400 degrees until just starting to brown and get tender. It isn't necessary to peel, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!
  2. While sweet potatoes are cooking, brown meat in a large skillet. If there is room, add the pasta sauce to skillet to warm. If not, add meat and pasta sauce to large pot and heat to a simmer. Add any desired spices.
  3. Mix large (approx. 32 ounce) Ricotta cheese with eggs, Parmesan, and half of grated mozzarella cheese. I also added garlic powder and basil to the mixture. Set aside.
  4. When sweet potatoes are done, remove from oven. In large 9x13 glass baking dish (or 10x16) start layering: meat/sauce on bottom, followed by sweet potato slices, then ricotta mixture. This made 2 thick layers for me, but could be spread out into three layers if you dish is deep enough. Make sure the meat/sauce layer is on the top when done. (If you are making ahead, throw in the freezer at this point, and it will be ready to bake when you need it.
  5. When you have added all ingredients in layers, place back in oven at 350 degrees for 45 minutes to an hour or until egg/ricotta mixture is set and middle is not jiggly. It will firm up as it cools too.
  6. About 15 minutes before done, add remaining mozzarella cheese to top and put back in oven.
  7. Serve immediately. (I recommend a side of Italian music and a salad!)

What’s your favorite lasagna variation?

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Reader Comments

  1. Just a comment about the recipe…I noticed that you have zucchini mentioned instead of sweet potato in step 4. I wanted to let you know before someone sends you an email in confusion. :-> By the way, this recipe sounds delicious and I look forward to trying both you Sweet Potato Lasagna AND your Zucchini Lasagna.

  2. Can’t wait to try this. I am missing some Italian in my diet.

  3. Hi. This seems great. Love the veggie-pasta sub! (Daughter has wheat sensitivities) And she is even more sensitive to eggs (gets hive from just touching them). Can I leave them out? It seems like a lot of eggs to sub for. I wonder what I can add in their place… (Also can’t do nuts, flax, amongst other seeds either…)

    • You can completely leave them out or add in ground up chia seeds (about 1 tbsp per egg). If you leave them out, it won’t be as firm but will still taste great 🙂

  4. We Filipinos eat sweet potato leaves and so I’m wondering if I could sneak them into this recipe, kinda like spinach or kale you know. Thanks for this recipe.

  5. Thank you for this! I love lasagna but have had to go gluten free, so this is perfect, particularly since we love sweet potatoes.

    I am going to try and grow them this year in our garden,but cannot find seedlings for love nor money here in France. If you, or anyone reading this, has any idea where I can get them in France or where I can order them from who will deliver (without an exorbinant fee) to France, I would appreciate any thoughts.

  6. Oh my gosh! This looks AMAZING! I’m excited to try this recipe. Approximately how many cups would equal 1 pound of shredded motzarella? I don’t have a food scale on hand.

    Thank you for all your delicious recipes!

    Melissa ?

  7. I happen to have sweet potatoes in my cupboard right now… Must remember to plant some this year. I grow stacks of normal potatoes every year and have them coming out of our ears!! Had a ton of zucchini this year too. I always plant way too much!

  8. Katie, does this freeze well?

  9. I have both zucchini and sweet potatoes: which lasagna tastes best?

    I grew up in Ohio and we always had a large garden in the back yard. Our zucchinis were huge – probably 18 inches long! You don’t see that in grocery stores.

    Now, I’m in Phoenix and we have a small yard and recently started a tiny garden growing mostly herbs, swiss chard, collard greens, and onions. It’s fun to garden.

  10. My family loves sweet potatoes! This is going to make a great twist on a family favorite.

  11. Growing up, we always had a small garden. Tomatoes, peppers, eggplant, green beans, cucumbers, lettuce mostly. Now I live in a small apartment with tiny terrace and we grow a tomato bush and various herbs. I do miss my family’s garden. It was great tending to it and reaping the rewards of our labor. Ah, the good old days!

  12. Does this recipe really take 8 eggs or is that a typo. When I make regular lasagna and use a large ricotta, usually 2 x-large eggs is enough to mix in and set the ricotta during baking. Just want to make sure this wasn’t an error. Thanks – sounds delish! Can’t wait to try it! 🙂

    • I use the same for regular lasagna but when I made Katie’s zucchini lasagna recipe, I used 8 eggs and it was still soupy! The veggies are definitely a different texture than pasta so I think the other ingredients need to be very firm to hold it together. I would definitely NOT reduce the number of eggs.

  13. Is there any substitute for the dairy? My son cannot have dairy and the baby eggs 🙁

  14. I sometimes use goat cheese or raw goat cheese and/or goat yogurt. Tastes just as/good though may not be as firm. Also learned in nutrition class that some people with dairy intolerance and egg intolerance do fine with raw dairy products and unpasturized eggs. Raw dairy is unavailable in all states. Not sure if you’ve tried it.

  15. Any ideas on how to slice the sweet potatoes that thin? I have major issues cutting them in general. Do you have a super sharp knife or a certain technique? A mandolin-type device?

  16. You mentioned using salt. The chemicals in regular salt are bad for the system! I prefer using sea salt which is healthier!

  17. This is soooo good!!

  18. Hi
    I am planning on making a sweet potato lasagne tomorrow. I googled for recipe ideas and came across your great site.
    As the dish is in the oven for 45 minutes do you think I could omit pre-cooking the sweet potatoes?
    Many thanks

    • No… There is not enough liquid in the dish, and they won’t cook properly. Also, they are MUCH easier to work with once softened.

  19. Hi! it’s looks fantastic, just a question what kind ground beef do you use? I tried always bought organic, or where the cows are feeds just with naturals food.

    thanks!

    • I always try to buy from local farmers where I know the source and quality…

  20. As an inexperienced person in the kitchen – would greatly appreciate a little more detail in the recipe. I.e. cook sweet potatoes until brown – can you give an estimate of time here? Just to be clear – only oil the pan? Instead of the potatoes themselves? 1 large container of ricotta cheese – what did you use? How many ounces was it? Appreciate your help!

  21. Things that are annoying: NOT putting an amount in the ingredients list and then adding it into the recipe itself. UGH!!

  22. Serves 12 adults?

  23. Delicious!! I made it vegetarian (not purposefully, just didn’t have ground beef) by sauteing onions and adding spinach and peas then added sauce and used it as you would the meat mixture. Thanks for the suggestion of herbs! i would’ve never put basil and oregano with rosemary and thyme but it is SO good, YUUUUMMM! I also used half the amount of ricotta and half the eggs and it worked beautifully!

  24. Would this work just the same with normal potatoes?

  25. Wow this actually looks to die for. Thanks so much for this recipe. Will be making this on the weekend..

    Simon