Sweet potato lasagna

Sweet Potato Lasagna

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!

Course Main Course
Cuisine American, International
Keyword healthy lasagna recipe, sweet potato lasagna, sweet potato noodles
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 713 kcal


  • 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


Prepare Bolognese Sauce

  1. 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.
  2. 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.

  3. Add diced tomatoes and other vegetables, beef broth, bay leaves, salt, pepper to taste, stir well and bring to the boil.
  4. Once boiling reduce heat to low, cover and let simmer for 20-25 minutes.

Prepare Bechamel Sauce:

  1. 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.
  2. Preheat oven to 350F (180 C).
  3. Wash sweet potatoes and slice into thin sheets using a mandoline. No need to peel the sweet potatoes.

Assemble the Lasagna:

  1. 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.

  2. Bake for 30-35 minutes or until the top is nice and crispy. Enjoy!

Recipe Video

Recipe Notes


Nutrition Facts
Sweet Potato Lasagna
Amount Per Serving
Calories 713 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 13g
Cholesterol 155mg52%
Sodium 965mg42%
Potassium 1072mg31%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 11g12%
Protein 46g92%
Vitamin A 12550IU251%
Vitamin C 7.4mg9%
Calcium 720mg72%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.