Grain Free Vegetable Lasagna with Sausage
This vegetable lasagna recipe is easy to make, incredibly filling and contains the perfect balance between clean eating and cheat-day bliss.
Serves: 8-10
  • 2 Sweet Potatoes, very thinly sliced
  • 1 pound Ground Sausage
  • 1 small Sweet Yellow Onion, sliced
  • 2 cloves Garlic, minced
  • Olive Oil, as needed
  • 16 oz. Ricotta Cheese
  • 2 Eggs
  • 2 cups fresh Spinach, chopped
  • 1 cup shredded Mozzarella + more for assembling (about 3 cups total)
  • ½ cup grated Parmesan Cheese + more for serving
  • 48 oz. of your favorite Pasta Sauce
  1. Preheat oven to 375F.
  2. Slice sweet potatoes with a mandolin (very thin). Set aside.
  3. Saute ground sausage with yellow onion until browned, about 10 minutes. Add garlic and cook for an additional 2 minutes. Use olive oil, as needed, for cooking. Drain and set aside.
  4. In a large mixing bowl, combine ricotta, eggs and spinach, 1 cup mozzarella and parmesan cheese. Mix well.
  5. To assemble the lasagna, pour about a ½ cup of pasta sauce in the casserole dish. Spread evenly and layer in the following order: sweet potato slices, ricotta mixture, meat and ⅓ cup shredded mozzarella. Repeat 3 times.
  6. Cover casserole dish with aluminum foil (this ensures that the sweet potatoes cook) and bake in the oven for 40 minutes.
  7. Remove aluminum foil and bake for an additional 10 minutes, or until cheese is browned and bubbly.
  8. Let cool for 10 minutes before serving (this also allows the lasagna to set and soak up the pasta sauce).
  9. Garnish with desired toppings (parmesan, pepper flakes, fresh herbs) and enjoy immediately.
  10. Note: Leftovers freeze fabulously; just make sure to use frozen portions within 1 month.
Recipe by Slice of Jess at