Go Back Email Link
–+ servings

Layered Sweet Potato Lasagna

A gluten-free twist on traditional lasagna where sweet potato slices replace noodles, layered with savory meat, creamy ricotta, and bubbling mozzarella for a comforting meal.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 4 large sweet potatoes, sliced lengthwise into thin strips
  • 1 pound ground beef or turkey Ground turkey keeps it lighter
  • 2 cups ricotta cheese For a dairy-free version, swap for plant-based alternatives
  • 2 cups shredded mozzarella cheese For a dairy-free version, swap for plant-based alternatives
  • 1 cup grated Parmesan cheese Use nutritional yeast for dairy-free
  • 2 cups marinara sauce Check for gluten-free if necessary
  • 1 large egg Helps bind the ricotta
  • 1 tablespoon olive oil For cooking the meat
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Peel the sweet potatoes and slice them lengthwise into thin, even strips (about 1/8–1/4 inch).
  • Heat the olive oil in a skillet over medium heat. Add the ground meat and cook until fully browned, breaking it up as it cooks. Season with salt and pepper; drain any excess fat if needed.
  • In a medium bowl, whisk the ricotta with the egg, and season with a pinch of salt and pepper until smooth.

Assembly

  • Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Arrange a single layer of sweet potato strips over the sauce.
  • Spoon half the cooked meat over the potatoes.
  • Dollop and spread half the ricotta mixture, then sprinkle with mozzarella.
  • Repeat the layers: sweet potatoes, remaining meat, remaining ricotta, and mozzarella.
  • Finish with additional mozzarella and the grated Parmesan on top.

Baking

  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake an additional 15 minutes until the cheese is bubbling and the top is lightly browned.
  • Let the lasagna rest for 5–10 minutes before slicing.

Notes

Serve slices hot with a crisp green salad or roasted vegetables. For dairy-free, substitute ricotta and mozzarella with plant-based options.