This grain free vegetable lasagna recipe is easy to make, incredibly filling and contains the perfect balance between clean eating and cheat-day bliss. My family is a HUGE advocate for lasagna (or any pasta dish for that matter), but sometimes we want to lighten things up a bit. Give your regular baked masterpiece a grain-free twist with this tasty recipe featuring sweet potatoes. Ahem… hello flavor town.
Last summer I went on a farm tour through the Blue Ridge Mountains with the North Carolina Department of Agriculture. I had the pleasure of spending a few days with Heather Barnes, a North Carolina farmer who I now think about every time I purchase a locally grown sweet potato. During our time together, we picked tomatoes from the fields, established some roots with the Asheville Bed and Breakfast Association, and even got a sneak preview of the ABBA’s newest cookbook called Morning in the Mountains.
But let’s get back to the lasagna, friends. Ooey, gooey, oh so satisfying lasagna. Did your heart just skip a beat? Mine did…
Sweet Potato Health Benefits:
- They are nature’s #1 source of beta-carotene (which our bodies convert into vitamin A). This supports healthy skin, wards off cancer and boosts our immune system. Need I say more?
- Sweet Potatoes are a good source of magnesium, which is nature’s anti-stress mineral. Had a hectic day? Eat a sweet tater and all your worries will fade away.
- They protect against the effects of aging and serve as a powerful antioxidant. Hello beautiful.
Additionally, sweet potatoes are super versatile. You can add them to soup, smoothies, sandwiches and they work perfectly as a replacement for vegetable lasagna noodles (duh!). The possibilities are truly endless.
This dish is layered exactly like a regular lasagna, but you’ll use thinly sliced sweet potato medallions in place of that flavor-lacking pasta variety that comes out of a box (Don’t get me wrong, I LOVE pasta… but this is a fun, healthier alternative). In contrast with the sweet notes of the potato, I like to add spicy sausage to this casserole to give it a little kick. I also use this opportunity to clean out my refrigerator’s unused veggies from the week. In today’s version we added freshly chopped spinach, however, any greens would be a great addition (especially roasted broccoli).
Other Sweet Potato Recipes:
There’s so much to love about this fabulous root vegetable… try some of my other recipes when you’re in the mood to create a killer meal.
- 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
- Preheat oven to 375F.
- Slice sweet potatoes with a mandolin (very thin). Set aside.
- 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.
- In a large mixing bowl, combine ricotta, eggs and spinach, 1 cup mozzarella and parmesan cheese. Mix well.
- 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.
- Cover casserole dish with aluminum foil (this ensures that the sweet potatoes cook) and bake in the oven for 40 minutes.
- Remove aluminum foil and bake for an additional 10 minutes, or until cheese is browned and bubbly.
- Let cool for 10 minutes before serving (this also allows the lasagna to set and soak up the pasta sauce).
- Garnish with desired toppings (parmesan, pepper flakes, fresh herbs) and enjoy immediately.
- Note: Leftovers freeze fabulously; just make sure to use frozen portions within 1 month.
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