This gluten-free Sweet Potato Lasagna is better than the pasta version! Mix authentic bolognese, creamy bechamel and thinly sliced sweet potatoes with some cheese and you end up with an amazing healthy dish to feed the family!
I am so delighted with this recipe I feel like hugging a sweet potato! What an amazing amazing root vegetable! I ❤️ Sweet Potatoes.
What I love best about this Sweet Potato Lasagna recipe however is that it is kid-approved! The sweetness makes them really enjoy it a whole lot.
Now let’s get right into it:
How to make Healthy Sweet Potato Lasagna
I figured it would be easiest explained with a gif:
Basically you slice the sweet potato very very finely to use as “pasta sheets”. Lay out the sweet potato slices in your dish, top with Bolognese sauce, then top with some grated cheese.
Add another layer of sweet potato slices, top with Bechamel sauce and start all over again.
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 get’s nice and crusty and brown. That’s what we want the top of the Sweet Potato Lasagna to be.
An important gadget for this Sweet Potato Lasagna Recipe
There is ONE gadget you will absolutely need to make this lasagna and that is a Japanese mandoline*. Or any other super amazing mandoline you already have at home.
The important thing is that you should be able to slice your sweet potato very thinly. There is no way you can do this with a knife. Unless you are a supernatural ninja of course.
* the link above is an affiliate link and I earn a couple cents commission if you buy the product through the link at no extra cost to you.
Sweet Potato Lasagna Bonus Tips
* Spread a tiny bit of Bechamel sauce at the bottom of the dish before starting all layers. The sauce will prevent the first layer of sweet potatoes from sticking to the bottom.
* Make sure you always cover the top layer of sliced sweet potato is completely covered in bechamel sauce so the edges don’t dry out.
* Make double the amount of Bolognese sauce and freeze half of it for a future freezer meal ;)
Sweet Potato Lasagna
This gluten-free Sweet Potato Lasagna tastes better than the pasta version! Mix authentic bolognese, creamy bechamel and thinly sliced sweet potatoes with some cheese and you end up with an amazing healthy dish to feed the family!
- 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)
For the Bolognese sauce: Preheat a large pot over medium low heat and in the meantime peel and finely chop onion and garlic. Wash and grate carrot. Wash and dice celery if using.
Add a dollop of oil to the pot and chopped onion, garlic and ground beef and 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.
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 thinly with Japanese mandoline. No need to peel the sweet potato.
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!