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.
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Other Ways to Use Sweet Potatoes
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 lasagna 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.
Sweet Potato Vegetable Lasagna Recipe
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.
Sweet Potato Lasagna Recipe
Servings
Nutrition
Notes
- A mandolin works well for slicing the sweet potatoes.
- You can also use some Italian sausage in place of part of the ground beef
- We like a lot of spice in our dishes, so the spice amounts listed might be a bit much for you. Spice to your own preference!
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What’s your favorite lasagna variation?
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!
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…
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.
This is soooo good!!
You mentioned using salt. The chemicals in regular salt are bad for the system! I prefer using sea salt which is healthier!
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?
A mandolin works great…. that is what I usually use…
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.
Is there any substitute for the dairy? My son cannot have dairy and the baby eggs 🙁
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 did use 8 but you can reduce, it just won’t be quite as firm
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.
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!
My family loves sweet potatoes! This is going to make a great twist on a family favorite.
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.
Katie, does this freeze well?
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!
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 ?
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.
It’s easy to make your own from store-bought sweet potatoes. Here’s one reference of many:http://www.bhg.com/videos/device/mobile/m/70415912/making-sweet-potato-slips.htm
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.
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 🙂
Can’t wait to try this. I am missing some Italian in my diet.
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.
Thanks Debbie, mental error. Got it fixed!