Best Sweet Potato Lasagna Recipes

SWEET POTATO LASAGNA

Steps:

• For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
• For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
• Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
• Preheat the oven to 350 degrees F.
• To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
• Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.

ENGINE 2 RAISE THE ROOF SWEET POTATO VEGETARIAN LASAGNA

Steps:

• Pre-heat oven to 400 degrees.
• Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
• Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
• To Assemble:.
• Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
• Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

SWEET POTATO LASAGNA

Steps:

• For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
• For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
• For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
• For the lasagna: Preheat the oven to 350 degrees F.
• Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
• Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.

LOADED SWEET POTATO LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with 1 tablespoon olive oil.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook beef, breaking apart into small pieces using a wooden spoon, until browned, about 5 minutes. Move to a bowl using a slotted spoon.
• Wipe the skillet clean with a paper towel. Heat the remaining 1 tablespoon oil. Add garlic and cook until fragrant, about 30 seconds. Add to the beef. Season beef with 1 teaspoon Italian seasoning, salt, and pepper. Stir in 1 1/2 cups marinara sauce until well combined.
• Cook and stir eggplant in the skillet until soft, about 2 minutes per side. Season with salt. Set on a plate. Repeat with zucchini. Cook and stir mushrooms over medium heat until soft, about 5 minutes. Transfer to a bowl. Cook and stir Cubanelle peppers until tender, about 3 minutes.
• Lay sweet potatoes evenly over the bottom of the baking pan, reserving a few slices. Layer eggplant, beef, zucchini, Cubanelle peppers, and mushrooms on top. Cover with the remaining 1/2 cup marinara. Top with the reserved sweet potato slices. Drizzle with oil; season with the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven until sweet potatoes are soft, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes more. Let rest for 5 minutes before serving.

SWEET POTATO AND MUSHROOM LASAGNA

Steps:

• In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times.
• Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool.
• Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside.
• Preheat the oven to 375 degrees F.
• Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them.
• Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes.
• Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve.

GUJARATI EGGPLANT AND SWEET POTATO "LASAGNA" WITH KADI SAUCE

Steps:

• Make the filling:
• Prepare the tomato masala and set aside.
• Prep the vegetables for the filling, keeping all of them separate: •Cut the sweet potatoes into 1/2-inch cubes. •Cut the eggplant into 1/2-inch cubes. •Halve the zucchini crosswise. Stand one of the halves up and cut four 1/2-inch slices of flesh from around the seeds in the center. Dice the flesh into 1/2-inch cubes (discard the seeds. Repeat with the other half. •Cut the bell peppers into 1/2-inch squares.
• In a large skillet, heat the oil over medium- high heat until it shimmers. Stir in the sweet potatoes and sauté, stirring occasionally, until parcooked and still a bit crunchy, about 5 minutes. Stir in the eggplant and cook for 4 minutes, stirring frequently. Add the zucchini and cook until the zucchini is soft, about 5 minutes. Add the bell peppers and sauté for 1 minute. Transfer the vegetables to a large bowl. Add the peanuts, tomato masala, and salt and mix well.
• Make the "lasagna" sheets:
• Have ready a wide expanse of very clean counter space.
• In a medium saucepan, whisk together the gram flour and water until smooth. Add the ginger, green chile, turmeric, yogurt, salt, and citric acid. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the batter is very thick, 9 to 10 minutes. (It will resemble thick pastry cream or cream puff dough.)
• Turn the dough out onto the counter. Working quickly and using an offset spatula, spread it into a very thin (1/8-inch-thick) rectangular sheet roughly 24x20 inches. Use a paring knife to trim the rectangle to an 18-inch square. (Discard the trimmings or snack on them.) Then cut that square into four precise 9-inch squares. The dough cools and sets quickly so you will be able to peel each of the four squares off the counter easily as you need them.
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Assemble the "lasagna":
• Preheat the oven to 375°F. Grease a 9-inch square baking dish with cooking spray.
• Spread one-fourth of the vegetable mixture evenly into bottom of the pan, pressing down lightly on it with the back of a spoon so it gets into the corners and is compact rather than loose.
• Position one of the lasagna sheets over the vegetables so that it fits exactly in the pan. Repeat with the remaining three portions of vegetables and three lasagna sheets, ending with a lasagna sheet.
• Cover the lasagna with a 9-inch square of parchment paper, then cover the dish with foil. Place is on a baking sheet and bake for 40 minutes.
• Meanwhile, make (or reheat) the kadi sauce.
• To serve, cut the lasagna into six rectangles. Serve in large pasta bowls with kadi sauce ladled over each portion.

NOODLELESS SWEET POTATO "LASAGNA"

Steps:

• Make the red sauce first (can be made 1 day in advance). 1) Heat 1/4 cup of the oil in medium sauce pan over medium-high heat until hot (not smoking) 2) Add the onion, garlic, carrot and thyme and sauté for 5-7 minutes or until onions are brown 3) Add 1/4 cup white wine and let simmer until almost completely evaporated 4) Hand crush the canned tomatoes into the pan, pour in juices as well 5) Add basil and let simmer on low for 30-35 minutes, stirring often (sauce should be thick and chunky) Lasagna 1) Ladle a small amount of the sauce on the bottom of a large casserole dish and spread thin 2) Add one layer of sliced sweet potatoes to the dish (covering the entire area of the pan) 3) Add 1/3 of the cheese and enough red sauce to cover the cheese 4) Add 1/2 the pine nuts 5) Repeat the process until the dish is almost to the top 6) Top with the Romano cheese and bake for 35-40 minutes (or until cheese is completely melted, but not dark brown) 7) Remove from oven, let cool 5 minutes before slicing 8) Plate slices on warmed plates and top with small drizzle of high quality extra virgin olive oil

SWEET POTATO AND RICOTTA LASAGNA

Steps:

• Preheat oven to 180°C.
• To make bechamel, melt butter in a pan over low heat.
• Stir in flour and cook for one minute.
• Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
• Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
• Now heat oil in a large frypan and add onion and garlic.
• Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
• Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
• To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
• Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
• Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
• Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
• Bake for 45 minutes or until nicely golden and tender.
• Serve with a big crunchy salad!

RAISE THE ROOF SWEET POTATO LASAGNA

Steps:

• Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine. To assemble the vegetable lasagna : Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

SWEET POTATO VEGGIE LASAGNA

Steps:

• preheat oven to 400. Saute onion for 2 min (in a tbsp of water or with a spray of oil) on high heat. Add garlic. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. remove them to a large bowl with a slotted spoon. Reserve mushroom liquid in the pan (if any). Saute the broccoli and carrots for 5 min and add to bowl with mushrooms. Saute the peppers and corn until just beginning to soften. Add them to the veggie bowl. Drain the tofu by wrapping in paper towels. Break tofu up directly in towel and mix into veggie bowl. Add spices to veggie bowl and combine. To assemble Cover the bottom of a 9x13 deep dish casserole with a layer of sauce. Add a layer of noodles. Cover noodles with sauce. Spread the veggie mixture over the sauced noodles (all of it). Cover with a layer of noodles and another coating of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles and a last topping of sauce. Cover the lasagna with the thinly slice roma tomatoes. Cover with foil and bake in the oven for 45 min. Remove the foil, sprinkle with the ground cashews and return to the oven for 15 minutes. Let sit for 15 min before serving

SWEET POTATO-VEGGIE LASAGNA

Steps:

• Preheat oven to 400. Water state the onion and garlic on high for 3 minutes. Ad the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove to a large bowl with a slotted spoon. reserve the mushroom liquid in the pan. Water sauté the broccoli and carrots for 5 minutes and add to the mushroom bow. Saute the peppers and corn until just beginning to soften. Add them to the mushroom bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the twel and mix in the mushrooms. Add spice to the mushrooms and combine. cover the bottom of a 9x13 pan with a layer of sauce. Add a layer of noodles. Cover with sauce. Spread the mushroom mixture over the sauce. Cover with noodles and then sauce. Add spinach. cover with mashed sweet potatoes. Add final layer of noodles and last topping of sauce. Cover with roma tomatoes. Cover with foil and bake 45 minutes. Remove foil, sprinkle with cashews and return to over for 15 minutes. Let sit 15 min before serving.

SWEET POTATO LASAGNA

Steps:

• Heat oven to 350°F.
• Coat a 2-qt baking dish with nonstick cooking spray.
• In a large bowl, mix soup, sour cream and onion. In a medium bowl mix spinach, nutmeg and 3/4 cup of the soup mixture. Add the sweet potatoes to the remaining soup mixture.
• Layer 1/2 of the potatoes over the bottom of the baking dish. Sprinkle with 1/3 of the cheese and top with all of the spinach mixture, then 1/2 of the remaining cheese, and all the remaining potatoes. Cover the dish tightly with foil.
• Bake for 1 hour and 20 minutes or until potatoes are tender when pierced.
• Uncover and sprinkle with remaining cheese and bake for an additional 5 minutes to melt the cheese.