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
- 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)
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!