Sweet Potato Lasagna

Who doesn’t love the comfort food of lasagna, especially on a stormy Sunday evening! I love it, but I don’t love what it can do to my waist line so I got creative and used sweet potato instead of noodles! This turned out to be the type of meal that makes me excited for left overs!


  • 2 cups sweet potato, peeled, and sliced thin 
  • 1 lb grass fed ground beef
  • 4 gloves garlic, minced
  • 1/2 onion, diced
  • 1 1/2 cups low to no sugar marinara sauce
  • 1 1/4 cup ricotta cheese
  • 1 TB Parmesan Cheese
  • 1 cup shredded mozzerela
  • Salt, pepper, basil to taste 


  1. Preheat over to 350
  2. Using an oven safe skillet, add sweet potato and some oil. Cook until sweet potato begins to get tender. 5-8 minutes. Set aside.
  3. Add ground beef, onion, garlic. Cook until beef is no longer pink. Mix in 1/4 of marinara sauce.
  4. Remove from heat. Add sweet potatoes to cover ground beef. Then add remaining marinara to cover sweet potato.
  5. In a separate bowl, combine egg, ricotta cheese, and Parmesan cheese. Mix in spices. Spread this over marinara sauce.
  6. Sprinkle mozzerela cheese on top.
  7. Bake for 15 minutes at 350. Then turn the broiler on low for 5 minutes or until cheese is melted and crispy on top!


  • I did not cook sweet potato enough so it’s important to do that before baking the lasagna…
  • Could try with butternut squash next time..
  • Serve with Parmesan cheese 

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