Sweet Potato Lasagna with Ricotta and Meat Sauce
By Calvin Frost
Prep
25 min
Cook
60 min
Total
85 min
Servings
8
Level
Medium
I make this sweet potato lasagna for meals that I want to serve to many people and portion out․ Thinly sliced, roasted sweet potatoes are used instead of noodles․ Other ingredients in this lasagna recipe are meat sauce and ricotta and mozzarella cheeses․ Sweet potatoes add sweetness to this dish, more than I expected․
I use a mandoline to slice these potatoes into 1/8-inch slices․ Roasting directly on the pan ensures even cooking․ Slicing with a very sharp knife can also work if you don't have a mandoline․ Roast in a single layer on two sheets of parchment paper, flipping at the halfway point, until tender but not mushy․
I cook the ground meat in a big skillet and drain off some of the grease before adding the onions․ The sauce is prepared while the sweet potatoes are baking․ This prevents additional food preparation on the stove․ Whole milk ricotta can be added to the lasagna after baking․
Layer the ingredients in a 9x13-inch pan․ Cover the pan with foil while baking at first․ Remove the foil during the rest of baking to melt and brown some of the mozzarella near the edges․ I like the browned mozzarella․ Let the pan sit before cutting so the squares hold their layers․
Why you'll love this recipe
- It serves eight․ You can use this recipe if you need one casserole dish to feed eight people․
- Sweet potato slices are included as a gluten-free substitute for noodles․ The rest of the recipe is the same․
- The sauce can be prepared simultaneously with the potatoes and does not need to be prepared on the stove for long․
- Covering the baking pan with foil during the first part of the baking process helps keep the top of the bread from burning while the center bakes․
- The cooled dish can be cut into cubes, even though it contains a thick filling․
Ingredients
- •3 large sweet potatoes (peeled and sliced 1/8-inch thick)
- •2 tbsp olive oil
- •½ tsp salt
- •¼ tsp black pepper
- •1 lb lean ground turkey or beef
- •1 medium onion (finely chopped)
- •3 cloves garlic (minced)
- •28 oz crushed tomatoes (1 can)
- •1 tsp Italian seasoning
- •15 oz whole milk ricotta cheese
- •2 cups shredded mozzarella cheese (divided)
- •½ cup grated Parmesan cheese
- •1 large egg
- •¼ cup fresh parsley (chopped)
Instructions
- 1
Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- 2
Toss the sweet potato slices with the olive oil, salt, and black pepper in a large bowl, then arrange them in a single layer on the baking sheets.
- 3
Roast for 15-20 minutes, flipping halfway through, until the sweet potatoes are tender but not mushy.
- 4
Heat a large skillet over medium-high heat, add the ground meat, and cook until browned. Drain the excess fat.
- 5
Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- 6
Add the crushed tomatoes and Italian seasoning. Bring the sauce to a simmer, reduce the heat, and cook for at least 15 minutes.
- 7
Combine the ricotta, 1 cup of mozzarella, Parmesan, egg, and parsley in a medium bowl.
- 8
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish.
- 9
Layer one-third of the sweet potato slices, half of the ricotta mixture, and one-third of the meat sauce. Repeat the layer, then finish with the remaining sweet potato slices and meat sauce.
- 10
Sprinkle the remaining 1 cup of mozzarella over the top and cover the dish with foil.
- 11
Bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is melted, bubbly, and slightly golden.
- 12
Let the lasagna rest for at least 10-15 minutes before slicing and serving.
FAQ
Nutrition (per serving)
Calories
410
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