This no-noodle Sweet Potato Lasagna is SO healthy and delicious! Totally gluten-free, butternut squash lasagna’s made with a tangy feta-ricotta filling, fresh spinach, and marinara sauce. I’m so excited about this sweet potato lasagna recipe because it combines two of my favorite foods: sweet potatoes and lasagna!
Instead of regular lasagna noodles, I use paper-thin sheets of sweet potato. I’m always a fan of finding inventive veggie substitutes for pasta and rice, but this sweet potato lasagna is what veggie dreams are made of. It’s fun and easy to use, but if you don’t have it, don’t worry. This cozy sweet potato lasagna is still fair game. Find my tips for making it with a knife or mandoline in the post below! When I tried making this recipe with a classic ricotta filling, it was too moist. As a result, I turned to a few unconventional ingredients to make it less moist, but super flavorful.
Because sweet potatoes are all different shapes and sizes, your noodles won’t be perfectly rectangular. Get crafty and piece them into a thin layer as best you can. I often make lasagna with diced canned tomatoes layered throughout. They added too much moisture to this recipe, so instead, I spread a single layer of tomato sauce at the bottom of the baking dish. Because ricotta was too moist on its own, I mixed in feta cheese to thicken it up. The feta also adds a tangy bite, which contrasts deliciously with the earthy sage in the filling. Sweet potatoes and sage are one of my all-time favorite flavor combinations, so I had to add sage to my sweet potato lasagna filling.
I also mix in a generous amount of basil for fresh Italian flavor. They add a little kick to the creamy, cozy filling. Because I love my lasagna with lots of veggies! I layer the raw spinach straight into the lasagna. No need to cook it beforehand! Who doesn’t love their lasagna with a layer of brown, bubbly cheese on top? Find the complete recipe with measurements below.
Sweet Potato Lasagna Recipe Variations No mixer? Instead, use a mandoline or sharp knife to slice the sweet potatoes into thin planks. If your sweet potato slices are not paper thin, increase the baking time in order for them to become tender. I also recommend covering the lasagna for the first half of the baking time so that the cheese doesn’t get too brown on top. Because the vegetables cook down as they bake, this recipe yields a relatively thin lasagna. For us, it was 4 large servings or 6 smaller servings. To increase the number of servings, add 2 layers of regular lasagna noodles in addition to the sweet potato layers.