• Lisa Jarvis

Sweet Potato Lasagna



We all love lasagna, right? How about this healthier version of this all-time favorite, swapping lasagna noodles out with thinly sliced sweet potatoes! This is a sweet and savory dish you will love!

Here’s what you need:

2 lb lean ground beef

1 T olive oil

1 T minced garlic

2 t dried oregano

1 t dried rosemary

salt and pepper to taste

1 jar marinara sauce

1 15 oz container low fat ricotta cheese

2 eggs

1/3 cup grated parmesan cheese

3 medium to large sweet potatoes, peeled and sliced lengthwise in 1/8 inch slices

1 1/2 cups shredded mozzarella


Preheat oven to 400. In a large skillet, heat the oil on medium high heat. Sauté the garlic, rosemary and oregano just a minute or two. Add the ground beef. Stir and cook until it is done. Drain. Add the marinara sauce and stir. Add salt and pepper if needed. Allow to simmer. In a bowl, mix the ricotta, eggs and Parmesan. Spray the bottom of a 9x13 baking dish with cooking spray. Place a layer of the sweet potato slices to cover the bottom. Add 1/3 of the meat mixture layered on top of the potatoes. Next spread on 1/2 of the ricotta mixture. Repeat, using all of the ricotta mixture. Lastly, top with the remaining sweet potato slices, the rest of the meat mixture and sprinkle the shredded mozzarella on top. Cover the dish tightly with foil. Cook for 45 minutes. Uncover and cook for five minutes more. Allow to cool for five minutes before serving. Enjoy!

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