Sweet Potato Lasagna

  • PrepTime: 30 Mins
  • CookTime: 1 Hrs 15 Mins
  • TotalTime: 1 Hrs 45 Mins


  1. For the Sweet Potato Noodles:
  2. 12 ounces white sweet potato (peeled)
  3. Olive oil
  4. Salt and fresh ground pepper (to taste)
  5. For the Sauce:
  6. 2 tablespoons olive oil
  7. 1 medium yellow onion (small dice)
  8. 1 celery stalk (small dice)
  9. 1 medium carrot (small dice)
  10. 1 pound ground beef
  11. 2 cloves garlic (finely chopped)
  12. 2 tablespoons tomato paste
  13. 1 cup beef broth
  14. 1 splash white wine (optional)
  15. 1 tablespoon oregano (fresh, chopped)
  16. Salt and pepper
  17. For the Béchamel and Filling:
  18. 2 tablespoons butter
  19. 2 tablespoons flour
  20. 1 1/2 cups milk
  21. Salt and pepper
  22. Optional: 1 pinch nutmeg
  23. 6 ounces ricotta cheese
  24. 1 cup Parmesan cheese (grated)


  1. Gather the ingredients. Preheat the oven to 350 F.
  2. To make the "pasta," slice the sweet potatoes into thin flat strips reminiscent of sheets of pasta using a mandoline. Place the strips in a bowl, drizzle with a little olive oil and season with salt and pepper.
  3. To make the sauce, heat two tablespoons of oil in a large skillet over medium heat. Add the onions, celery, and carrot. Sauté until slightly softened, about 5 minutes.
  4. Add the ground beef. Cook, stirring occasionally and breaking up until browned, about 5 minutes.
  5. Add the garlic and sauté for about 1-2 minutes more. Add the tomato paste, beef broth, wine (if using), and oregano. Stir to integrate the tomato paste. Season with salt and pepper.
  6. Bring the sauce to a low boil then reduce the heat to a simmer, stirring occasionally.
  7. Meanwhile, prepare the béchamel. Add the butter and flour to a small saucepan over medium heat. Whisk frequently as the butter melts. Cook for 2-3 minutes, stirring.
  8. As you whisk, very slowly add the milk to the saucepan. Whisking constantly, bring the sauce to a boil, then reduce the heat to medium-low. Season with salt and pepper to taste. Continue to cook for about 3 more minutes until the sauce is a little thick like gravy. Remove from heat. If desired, add freshly-grated nutmeg to taste.
  9. Reduce the red sauce further, if necessary, until the thickness of a fresh pasta sauce.
  10. Build the lasagna in an 8 x 8-inch baking pan. Arrange the ingredients in layers, as follows: béchamel, sweet potato, red sauce, and ricotta and Parmesan. Repeat this sequence at least three times, saving some cheese for the top. Top with a layer of the sweet potato. Brush the top slices with a little more olive oil and top with the remainder of the cheese.
  11. Bake for 45 to 60 minutes. To test for doneness, simply insert a butter knife into the lasagna. It should easily penetrate the layers (with the exception of the top layer, which will be a bit chewy and crispy).
  12. Cool a few minutes and serve immediately.


  1. Store cooled leftovers in the refrigerator for up to one week or freeze in a sealed container for up to three months.a