Sweet Potato Vegetable Lasagna Recipe

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Sweet Potato Lasagna Recipe
Wellness Mama » Blog » Recipes » Beef Recipes » Sweet Potato Vegetable 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.

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

Sweet Potato Lasagna Recipe

Homemade lasagna with sweet potatoes in place of noodles! This recipe packs a ton of flavor and preserves the texture of traditional lasagna for a nutrient-packed meal. The addition of cottage cheese in place of ricotta adds extra protein!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Calories 294kcal
Author Katie Wells


12 people



  • Thinly slice the sweet potatoes lengthwise into ¼ inch slices or smaller. It isn’t necessary to peel them.
  • Place on well-oiled baking sheet and bake at 400°F degrees until just starting to brown and get tender. 
  • While sweet potatoes are cooking, brown the meat in a large skillet. 
  • If there is room, add the pasta sauce and half of the garlic powder and basil, and all of the remaining spices to the skillet to warm. If not, combine the meat, pasta sauce, and spices in a large pot and heat to a simmer. 
  • In a large bowl, mix together the cottage cheese, eggs, Parmesan, and half of grated mozzarella cheese, and the remaining garlic powder and basil. Set aside.
  • In 9×13 glass baking dish 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 your dish is deep enough. Make sure there is a meat/sauce layer on the top when done.
  • Bake in a 350°F oven for 45 minutes to 1 hour or until the egg/ricotta mixture is set and the middle is not jiggly. It will firm up a little more as it cools too.
  • About 15 minutes before done, add the remaining mozzarella cheese to top and put back in the oven.
  • Serve immediately. I recommend a side of Italian music and a salad!


Nutrition Facts
Sweet Potato Lasagna Recipe
Amount Per Serving
Calories 294 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 170mg57%
Sodium 1237mg54%
Potassium 670mg19%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 27g54%
Vitamin A 1130IU23%
Vitamin C 9.1mg11%
Calcium 326mg33%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


38 responses to “Sweet Potato Vegetable Lasagna Recipe”

  1. Anne Avatar

    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!

  2. Barbara Avatar

    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.


  3. Jayne Avatar

    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

    1. Wellness Mama Avatar

      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.

  4. nora Avatar

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

  5. Laura Avatar

    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?

  6. ann marie Avatar
    ann marie

    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.

  7. Marta Avatar

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

  8. Denise Avatar

    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! 🙂

    1. Megan Avatar

      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.

  9. Donna Avatar

    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!

  10. Dayna Bric Avatar
    Dayna Bric

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

  11. Sheri Avatar

    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.

  12. Katherine Avatar

    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!

  13. Melissa Avatar

    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 ?

  14. Alycea Avatar

    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.

  15. Michelle Avatar

    5 stars
    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.

  16. Christina Avatar

    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…)

    1. Katie - Wellness Mama Avatar

      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 🙂

  17. Kathleen Kahl Avatar
    Kathleen Kahl

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

  18. Debbie Avatar

    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.

4.63 from 8 votes (3 ratings without comment)

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