By Lorena Grater
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Sweet Potato Lasagna is a healthy lasagna recipe, made using sweet potato noodles instead of pasta. With authentic bolognese and creamy bechamel sauces, this healthy dinner tastes better than a traditional lasagna! It’s very easy to prep this lasagna ahead of time, making it a great choice for Freezer Meals.
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How to make sweet potato noodles for lasagna
To make this healthy lasagna recipe, we use very thin sheets of sweet potato as a replacement for lasagna noodles. Unfortunately, a kitchen knife isn’t able to cut the sweet potatoes thinly enough. As such, you will need a tool to help you create the sheets of sweet potato noodles. To make the task easy, we recommend using a *mandoline.
How to assemble sweet potato lasagna
Before you begin assembling the lasagna, spread a tiny bit of Bechamel sauce on the bottom of the casserole dish. As a result, the first layer of sweet potato noodles won’t stick to the bottom of the pan.
- Lay out the sheets of sweet potato noodles in your dish, top with Bolognese sauce, then top with some grated cheese.
- Add another layer of sweet potato sheets, top with Bechamel sauce, then repeat step one.
- The last layer should be Bechamel sauce and then Parmesan sprinkled on top instead of the melty cheese you use after the Bolognese layers. That is because Parmesan cheese gets nice and crusty and brown. That’s what we want the top of the Sweet Potato Lasagna to be.
Healthy Lasagna Recipe Tips
- Be sure to completely cover the top layer of sweet potato noodles in bechamel sauce. This prevents the edges from drying out.
- Make double the amount of Bolognese sauce and freeze half of it for use in a future meal. I recommend using my Slow Cooker Bolognese Sauce recipe – it’s my go-to for making large batches of sauce!
- Check the lasagna about 15 minutes before the cooking time ends. If you feel that the lasagna is too dark in color, or it appears to be drying out, cover the dish with a layer of aluminum foil. Leave it covered for the remainder of the cooking time.
This sweet potato lasagna recipe is definitely one to add to your list of Clean Eating Recipes.
Sweet Potato Lasagna
Prep Time: 40 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 people
Sweet Potato Lasagna is a healthy lasagna recipe, made using sweet potato noodles instead of pasta. With authentic bolognese and creamy bechamel sauces, this healthy dinner tastes better than a traditional lasagna!
Print Recipe
Ingredients
- 1 small onion
- 2 cloves garlic
- 1 lbs ground beef
- 1 small carrot
- 1 stalk celery - (optional)
- 1 400ml can diced tomatoes
- 1/4 cup beef broth
- 2 bay leaves
- 1/4 cup butter
- 1/4 cup flour - (gluten-free flour blends work great for gluten-free version)
- 2.5 cups milk
- 2 large sweet potatoes
- 7 oz Swiss cheese - (200g)
- 2-3 oz Parmesan cheese - (55-85g)
- 10 basil leaves - (optional - for decoration)
- Salt
- Pepper
Instructions
Prepare Bolognese Sauce
Preheat a large pot over medium-low heat and in the meantime, peel and finely chop onion and garlic. Wash and grate the carrot. Wash and dice celery if using.
Add a dollop of oil to the pot and add chopped onion, garlic,and ground beef; break up into small pieces. Fry until onion is translucent. About 3-5 minutes.
Add diced tomatoes and other vegetables, beef broth, bay leaves, salt, pepper to taste, stir well and bring to the boil.
Once boiling reduce heat to low, cover and let simmer for 20-25 minutes.
Prepare Bechamel Sauce:
In the meantime prepare Bechamel sauce: In a medium saucepan melt butter over medium low heat. Once melted add flour and whisk until all lumps are dissolved. Add milk, salt and pepper to taste and stir, and stir some more and some more and some more. Do not stop stirring until the sauce has thickened to about yogurt consistency, then remove from heat and keep stirring until it cools down a little.
Preheat oven to 350F (180 C).
Wash sweet potatoes and slice into thin sheets using a mandoline. No need to peel the sweet potatoes.
Assemble the Lasagna:
Start with a very thin layer of Bechamel, then sweet potato, then Bolognese sauce, then a bit of Swiss cheese, then sweet potato again, then Bechamel sauce, the sweet potato again and repeat twice or three times depending on how large your dish is. The last layer should be Bechamel sauce and then a layer of Parmesan cheese.
Bake for 30-35 minutes or until the top is nice and crispy. Enjoy!
Notes
Nutrition
Calories: 713kcal | Carbohydrates: 35g | Protein: 46g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 965mg | Potassium: 1072mg | Fiber: 4g | Sugar: 11g | Vitamin A: 12550IU | Vitamin C: 7.4mg | Calcium: 720mg | Iron: 3.8mg
Course Main Course
Cuisine American, International
Keyword healthy lasagna recipe, sweet potato lasagna, sweet potato noodles
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Reader Interactions
Comments
Kitchenlung says
I’ve been trying to transition to a cleaner diet for a while now, but I’ve always found it challenging to know where to start. “Sweet Potato Lasagna” provided me with a clear roadmap and actionable steps that I could take to improve my eating habits. I especially appreciated the section on meal planning and prepping, as that’s an area where I struggle. Overall, a well-written and informative article that I would recommend to anyone looking to improve their nutrition.
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Linda says
turned out great!!Linda says
just made it. it is still in the oven but I am wondering about all the juice sauce that the Bolognese sauce makes are we suppose to “drain it” as I didn’t but I used a slotted spoon as to not have to much “watery” sauce to mix with the layers!
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Lorena Grater says
I usually add it all because it helps to cook the sweet potato but using a slotted spoon sounds like a good idea if you like it a bit drier :)
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Nadia says
So original and I had some bolgnese sauce in the freezer, I was eager to try it. Even though I sliced the potatoes with a mandolin quite thin, I still found they were too crunchy to my taste after cooking was done. Next time, I think I’ll cook it for an hour instead.Thank you for all the marvelous recipes you’re posting, I’m looking through your posts every week to cook!
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Lorena says
Oh no, I’m so sorry it didn’t turn out perfect :( So it wasn’t as shown in the video? That’s how it turned out for me after 35 minutes baking. I’m sure one hour will still be great though. I recommend poking a sharp pointy knife into the lasagna at several spots after the 45-minute mark, maybe it’s already done by then.
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Maria says
Pinned it !! i want to try this on coming weekend. Thank you for posting :)
RisaReply
Darina says
Looks super easy to make and extremely delicious!Reply
Brenda says
Can I make this the night before and cook the next day?
Reply
Lorena says
Yes!!! Absolutely. Just make sure you wrap it in cling film or you place it in a plastic bag and tie a know around it so it doesn’t dry out in the fridge over night.
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Marisela says
I LOVE this, Lore!!! I so miss Lasagna since I’m eating gluten free…! (I found out I am, most probably gluten intolerant…) and the more I try them, the more I love Sweet potatoes, too!!!
My only question, do you have a gluten free, Bechamel sauce, recipe? …I’ll go take a look ;-)Thanks so much, Lore!!!
Big hug :)Reply
Lorena says
I’m so glad you like it :D You can simply use gluten-free flour instead of regular wheat flour. It’ll work just fine :)
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pinned!! love this and want to try it so bad! Girl…you are kicking butt, no need to explain :)
Reply
Lorena says
Thank you so much Brittany!! You made my day ?
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