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Sweet Potato Lasagna

This gluten-free lasagna comes fromĀ fitness influencer and creator of the FitMenCook app Kevin Curry and his cookbook, Fit Men Cook: 100 Meal Prep Recipes for Men and Women – Always #HealthyAF, Never Boring. By swapping sweet potatoes for noodles, Kevin has created a healthier version of a well-loved dish.

Sweet Potato Lasagna
Serves 6 to 8


5 roma tomatoes or low-sodium marinara sauce
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground dried sage
1 teaspoon dried rosemary
1 pound lean (95/5) ground beef
Sea salt
Freshly ground black pepper
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
Olive oil spray or nonstick cooking spray
2 large sweet potatoes, sliced into 1/8-inch-thick slices
1 cup shredded reduced-fat mozzarella cheese
Fresh basil
Sliced scallions


1. Preheat the oven to broil. Line a baking sheet with parchment paper. Place tomatoes on baking sheet and broil until the outsides of the tomatoes are browned and blistered, about 8 minutes.

2. Set the oven to 400 degrees.

3. In a nonstick skillet over medium heat, add the oil and garlic. Cook for about 2 minutes to flavor the oil, being careful not to burn the oil.

4. Add the oregano, sage, and rosemary and cook until fragrant, 1 to 2 minutes.

5. Add the beef, breaking it up as it cooks with a spatula. Cook until nearly all the meat is brown, about 5 minutes.

6. Add the roasted tomatoes and gently mash to create a tomato sauce. Stir the sauce into the meat, continuing to break it up as it cooks, until no large chunks remain. Remove from the heat and let sauce thicken. Season to taste with salt and pepper.

7. In a medium bowl, whisk together the ricotta and egg white.

8. Spray a cast-iron skillet or 9-x-13-inch casserole dish with nonstick spray. Add enough slices of sweet potato to cover the bottom in a single layer.

9. Spread one-third of the meat sauce over the sweet potatoes. Top with half of the ricotta mixture. Repeat with a layer of sweet potatoes, meat sauce, and remaining ricotta. Top with a layer of the remaining sweet potatoes and meat sauce. Spread mozzarella cheese over the top. Cover with aluminum foil.

10. Bake until the sweet potato slices are soft and the flavors of the layers have melded, about 50 minutes.

11. Remove the foil for the final 5 minutes of baking to brown the cheese slightly.

12. Let cool 5 minutes before serving. Garnish with basil and scallions.

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