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A generous slice of sweet potato lasagna on a white plate, highlighting the tender layers of roasted sweet potato and savory meat sauce. A fork is resting beside the slice, ready to dig in.

Sweet Potato Lasagna: A Healthy Twist on a Classic Comfort Food

Discover the ultimate Sweet Potato Lasagna recipe! This healthy, gluten-free dish layers tender sweet potato slices with a rich meat sauce and creamy cheese filling for an unforgettable, comforting meal the whole family will love.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 medium sweet potatoes peeled and thinly sliced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or lean ground beef
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 large egg beaten
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 pinch nutmeg
  • 2 cups shredded mozzarella cheese divided

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Mandoline slicer or a very sharp knife
  • 1 Large Skillet
  • 2 Baking Sheets

Method
 

  1. Preheat oven to 400°F (200°C). On baking sheets, toss sweet potato slices with 1 tbsp olive oil, salt, and pepper. Arrange in a single layer and roast for 15-20 minutes until just tender. Set aside.
  2. While potatoes roast, heat 1 tbsp olive oil in a large skillet. Add ground turkey and cook until browned. Add onion and cook until soft. Stir in garlic until fragrant. Drain fat. Stir in crushed tomatoes, tomato paste, oregano, and basil. Season, simmer, and let bubble for 10-15 minutes.
  3. In a medium bowl, combine ricotta, egg, Parmesan, parsley, and nutmeg. Season with salt and pepper and mix well.
  4. Reduce oven to 375°F (190°C). Spread a thin layer of meat sauce in a 9x13-inch baking dish. Layer with half the sweet potatoes, half the ricotta, half the remaining meat sauce, and 1 cup of mozzarella. Repeat the layers. Top with remaining mozzarella and extra Parmesan.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden. Let rest for 10 minutes before serving.

Notes

Tip 1: Using a mandoline slicer is highly recommended for uniform sweet potato slices, which helps them cook evenly.
Tip 2: Don't skip resting the lasagna after baking! This is crucial for allowing the layers to set, which makes slicing much cleaner.
Tip 3: For a vegetarian version, replace the meat with a mix of sautéed mushrooms, spinach, and zucchini.