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Homemade Sweet Potato Lasagna

Sweet Potato Lasagna
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This Sweet Potato Lasagna is a delightful and nutritious twist on a classic dish, featuring layers of thinly sliced sweet potatoes, a rich beef and vegetable ragu, creamy ricotta, and melted mozzarella. It’s a comforting meal perfect for any occasion.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large sweet potatoes, thinly sliced
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
  2. Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
  3. Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
  4. Preheat oven to 375°F (190°C).
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
  6. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
  7. Arrange a single layer of sweet potato slices over the sauce.
  8. Spread half of the ricotta mixture over the sweet potatoes.
  9. Top with a layer of meat sauce and then a layer of mozzarella cheese.
  10. Repeat the layers: sweet potatoes, remaining ricotta mixture, meat sauce, and mozzarella cheese.
  11. Cover the baking dish with foil and bake for 45 minutes.
  12. Remove foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the cheese is bubbly and lightly browned.
  13. Let the lasagna rest for 10-15 minutes before serving.

Notes

  • For easier slicing, you can use a mandoline for the sweet potatoes.
  • If you prefer a vegetarian version, omit the ground beef and add extra vegetables like mushrooms, spinach, or zucchini to the sauce.
  • This lasagna can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-lasagna/