Why You Should Have Sweet Potato Lasagna Today

Sweet Potato Lasagna is a different way to enjoy a classic comfort dish. By swapping out pasta for thin slices of sweet potato, you get a dish that’s rich in flavor, fiber, and vitamins. Lentils add plant‑based protein, and a simple cashew‑based “ricotta” keeps it creamy without dairy. This recipe works for meat eaters, vegetarians, and vegans (just choose the sauce option you prefer). You can assemble it ahead, slice it into portions, and reheat it during the week. Here’s why it makes sense on your table.

Sweet potatoes bring natural sweetness and a tender texture when baked. They’re full of beta‑carotene (a precursor to vitamin A), vitamin C, potassium, and fiber. In this lasagna, they replace refined noodles, cutting carbs and adding nutrients. Lentils contribute protein, iron, and more fiber, making this dish filling and balanced. A simple tomato‑based sauce ties everything together.

This lasagna also adapts to various diets. Use ground beef or turkey if you want meat. Swap lentils for chopped mushrooms to keep it vegetarian. Try dairy cheese or a plant‑based mozzarella for a vegan version. You can layer spinach, kale, or zucchini for extra vegetables. The core concept remains: sweet potato “noodles,” creamy ricotta layer, hearty sauce layer, repeat.

Beyond nutrition and versatility, this lasagna is straightforward. You need a sharp knife or mandoline to slice sweet potatoes thinly, a blender or food processor for the cashew ricotta, and a skillet for sauce. Assembly takes about 20 minutes once the components are ready. Baking takes 40 minutes. Prep the sauce and “ricotta” a day ahead, keep slices of sweet potato in water to prevent browning, then layer and bake when you’re ready.

A simple green salad or steamed broccoli pairs nicely. If you want more crunch, roast Brussels sprouts or root vegetables at the same time the lasagna bakes. Leftovers hold well in the fridge for three days and freeze for a month.

Below is the full recipe, with equipment, prep times, ingredient measurements in U.S. and metric units, step‑by‑step instructions, and nutritional information per serving.

Equipment

• 9×13‑inch (23×33 cm) baking dish
• Sharp knife or mandoline
• Large bowl
• Blender or food processor
• Large skillet or saucepan
• Cutting board
• Measuring cups and spoons
• Spatula or spoon
• Aluminum foil

Prep and Cook Times

• Active prep time: 30 minutes
• Passive prep (soaking cashews, boiling potatoes): 6–8 hours for cashews; 20 minutes for potatoes
• Assembly time: 15–20 minutes
• Baking time: 40 minutes
• Total time (excluding cashew soak): 1 hour 30 minutes

Ingredients

Ingredient	Amount (U.S.)	Amount (Metric)
Raw cashews	1 cup	130 g
Water (for cashews)	Enough to cover	—
Sweet potatoes (large)	3 medium	about 1.2 kg total
Olive oil	2 tbsp	30 mL
Onion, diced	1 medium	about 150 g
Garlic cloves, minced	3	about 9 g
Ground beef or turkey (optional)	1 lb	450 g
Dry brown or green lentils	1 cup	200 g
Low‑sodium vegetable broth	2 cups	480 mL
Canned crushed tomatoes	28 oz can	800 g can
Tomato paste	2 tbsp	30 g
Dried oregano	1 tsp	1 g
Dried basil	1 tsp	1 g
Salt	1 tsp, plus to taste	1 g, plus to taste
Black pepper	½ tsp	1 g
Fresh spinach or kale (optional)	4 cups, loosely packed	120 g
Nutritional yeast (optional)	2 tbsp	16 g
Dairy or vegan mozzarella	2 cups, shredded	200 g
Grated Parmesan (optional)	½ cup	50 g

Cashew “Ricotta” Layer

1. Drain soaked cashews and place in blender or food processor.
2. Add ½ cup (120 mL) water, 2 tbsp nutritional yeast (if using), ¼ tsp salt, and a pinch of black pepper.
3. Blend until smooth and creamy, adding more water if needed to reach ricotta‑like consistency.
4. Transfer to a bowl and set aside.

Sauce and Filling

1. In a medium saucepan or large skillet, heat 2 tbsp (30 mL) olive oil over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. If using meat: add ground beef or turkey, breaking it apart with a spoon, and cook until browned, about 5–7 minutes. Drain excess fat if needed.
5. Stir in lentils and vegetable broth. Bring to a simmer, then cover and cook until lentils are tender, about 20 minutes.
6. Add crushed tomatoes, tomato paste, oregano, basil, 1 tsp salt, and ½ tsp pepper. Stir to combine. Simmer uncovered for 10 minutes to thicken. Taste and adjust seasoning.
7. If using spinach or kale: stir it in just before finishing, allowing it to wilt in the hot sauce.

Preparing Sweet Potatoes

1. While sauce simmers, bring a large pot of water to a boil.
2. Wash sweet potatoes well.
3. Boil sweet potatoes whole until a fork can pierce with slight resistance, about 20–25 minutes. Do not overcook.
4. Drain and let cool briefly.
5. Using a sharp knife or mandoline, slice potatoes lengthwise into 1/8‑inch (3 mm) thick “noodles.”

Assembly

1. Preheat oven to 375 °F (190 °C).
2. Lightly oil the bottom and sides of a 9×13‑inch (23×33 cm) baking dish.
3. Spread 1 cup (240 mL) of sauce in the bottom of the dish.
4. Arrange a single layer of sweet potato slices so they overlap slightly, covering the sauce.
5. Dollop and spread half of the cashew ricotta over the sweet potatoes.
6. Spoon 1½ cups (360 mL) sauce over the ricotta layer.
7. Sprinkle ½ cup (50 g) shredded mozzarella.
8. Repeat layers: sweet potatoes, cashew ricotta, sauce (1½ cups), mozzarella (½ cup).
9. Finish with a top layer of sweet potatoes, the remaining sauce (about 1 cup), and the rest of the mozzarella (1 cup). If using Parmesan, sprinkle it over the top.
10. Cover tightly with foil.

Baking

1. Bake covered for 30 minutes.
2. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and edges bubble.
3. Let rest 10 minutes before slicing. This helps the layers set.

Nutritional Information (per serving; yields 8 servings)

Nutrient	Amount
Calories	350 kcal
Carbohydrates	38 g
Protein	16 g
Fat	15 g
– Saturated fat	3 g
Fiber	8 g
Sugar	8 g
Sodium	450 mg
Vitamin A	180% DV
Vitamin C	25% DV
Calcium	15% DV
Iron	20% DV

Tips and Variations

• Make it vegan: Omit meat, use vegan mozzarella and omit Parmesan. Nutritional yeast in the cashew layer gives a cheesy flavor.
• Add more veggies: Layer in thin slices of zucchini or roasted eggplant.
• Spice it up: Stir crushed red pepper into the sauce or top with sliced jalapeños before baking.
• Gluten‑free check: All components here are naturally gluten free. If you use canned tomato products, verify there’s no added malt.
• Advance prep: Assemble the lasagna up to the point of baking, cover, and refrigerate up to 24 hours. Bake straight from the fridge—add 5–10 minutes to covered bake time.
• Freezing: Bake fully, cool, and freeze in individual portions or as a whole. Reheat covered at 350 °F (175 °C) until warmed through.
• Cashew soak shortcut: If you forget to soak cashews overnight, boil them for 15 minutes, drain, then use immediately.

Why This Recipe Works

Sweet potatoes hold their shape when sliced thin and cooked, creating firm layers that mimic noodles without the refined carbs. Lentils bulk up the sauce, providing texture and protein. Cashew “ricotta” is mild and creamy, binding the layers while adding healthy fats and a subtle tang. The simple tomato‑herb sauce brings acidity and depth.

By avoiding heavy béchamel or multiple cheese types, this lasagna stays lighter. The assembly is flexible—you can shift ratios of sauce, ricotta, and cheese to suit your taste. Whether you follow a plant‑based diet or just want to cut back on pasta, this dish delivers familiar lasagna satisfaction with a healthy twist.

Make a pan for dinner this week. The leftovers reheat well in the microwave or oven. If you need an easy dinner solution, prep the sauce and ricotta in advance, slice potatoes while dinner cooks, then assemble and bake. Your family gets a balanced meal with vegetables, protein, and good fats—all in one dish.

Sweet Potato Lasagna isn’t just another trend. It’s a practical, tasty spin on a classic that welcomes adaptation. And once you’ve mastered this version, you can experiment—add roasted peppers, switch herbs, or layer in cooked sausage. But even as written, it stands on its own: a nourishing, crowd‑pleasing lasagna that proves vegetables can shine at the center of any meal.