I’m confident to say this gluten-free and protein-rich Sweet Potato Lasagna tastes better than it’s original! Boom! Mix authentic bolognese, creamy bechamel and thinly sliced sweet potatoes with some cheese and you end up with THIS baby!
I am so delighted with this recipe I feel like hugging a sweet potato! What an amazing amazing root vegetable! I love love love love sweet potatoes. I will say it over and over again until you get tired of it. There is no way I will ever get tired of sweet potatoes. In case you didn’t notice after this Sweet Potato Chickpea Curry Recipe, this Kale Quinoa Stuffed Sweet Potatoes Recipe, this Sweet Potato Fries Recipe, this Red Lentil Sweet Potato Soup Recipe …… ok, ok, ok, I will stop linking to more. You get the point: I ❤️ Sweet Potatoes.
How to make Sweet Potato Lasagna without noodles
I figured it would be easiest explained with a gif:
So 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.
* 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 ;)
The most important gadget for Sweet Potato Lasagna
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 links above are affiliate links and I earn a couple cents commission if you buy the product through the link. All earnings go towards buying coffee and keep my brain running to create more blog posts for you :P
A personal note after all this Sweet Potato Lasagna Talk
(skip if you are not a regular Green Healthy Cooking Reader and only here for the recipe :)
And now to a little more personal note about me (hi!) and the blog. Let’s celebrate that I was actually able to create TWO recipes for the blog this week. I am so proud of myself! At the same time I feel like I owe you an explanation as to what the heck happened to posting three times a week?
Here is the thing. Last year I did a really good job posting 3 times a week for the majority of the year. Then I started making videos for my recipes and had to reduce to 2 recipe posts a week. Making those videos is fun but super time-consuming. I really enjoy making videos so I started offering my video-making services to other bloggers and websites and started making them for others, too. That is so time-consuming that I had to reduce the recipe posts even more!! Ahhhh!
It’s all about getting organized though folks, right? I just need to get organized and do everything :P I’m in the process. It’s a long process, but it’s started. My goal for this year was to make one recipe video a week, two recipe posts a week and all my client work. However, so far I suck at reaching this goal. I want to make an effort an get organized. I need you guys to keep me accountable for it. If there isn’t a second recipe every week, feel free to complain via e-mail, Facebook or Instagram. I need this kick in the …..
Power! And bye!
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)
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!
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