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The Best Sweet Potato Lasagna made in a lasagna dish

The Best Sweet Potato Lasagna

Health Sweet Potato Lasgna
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Course Main Course
Servings 8
Calories 100 kcal

Equipment

  • 1 Lasagna dish Glass dish works great too
  • 1 Frying pan to brown the turkey
  • 1 Stock pot to make pasta sauce
  • 1 Medium size stock pot to boil sweet potato's
  • 1 Medium size bowl
  • 1 SPATULA
  • 1 Wooden Spoon
  • 1 Spoon strainer
  • 1 Large spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Vegetable Grater
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 3 Sweet Potato's
  • 1 Jar Pasta Sauce Any brand will do, homemade works great too
  • 1 lb Ground Turkey 99/1 has less calories
  • 2 Carrots
  • 1 cup Chopped Spinach
  • 1 Large Egg
  • 1/2 cup Part Skim Mozzarella Cheese
  • 1/2 cup Part Skim Ricotta Cheese
  • 1 tsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1/8 tsp Red Pepper Flakes
  • 2 Tablespoon dried parsley
  • 1 Small onion
  • 3 tsp tablespoons extra Virgin Olive Oil

Instructions
 

Preheat oven to 375 degrees.)

  • Add 3 tsp of olive oil to a frying pan, 1 small onion, lightly brown on low.
  • Then add to the pan 1 pound of ground turkey, 1 tsp salt, brown on low.
  • In a stock pot add the jar of sauce or homemade sauce, browned ground turkey, and the rest of the seasonings, garlic powder, onion powder, red pepper flakes, dried parsley, Italian seasoning, and cook on medium heat for 10 minutes to bring to a low boil, then cook on low heat for 25 minutes.
  • While the sauce is cooking peel, wash, and then bring to a boil 3 sweet potatoes until just about soft, for about 20 minutes.
  • Peel, wash, and grate 2 carrots and wash and chop spinach, set both aside.
  • Once sweet potatoes have cooked remove using a spoon strainer and let sit for 5 minutes and then slice into thin 1/10 inch thick slices.
  • At this time mix the egg with the part-skim ricotta cheese and set aside
  • Spray a 7 x 11 lasagna pan with cooking spray and add a thin layer of pasta sauce to the bottom of the dish.
  • Begin to assemble the lasagna there is enough for 3 layers, adding 1/3 layer of sweet potatoes overlapping, begin by spooning sauce over the sweet potatoes, and then a thin layer of ricotta cheese mixture, 1/3 grated carrots, 1/3 of the chopped spinach, and 1/3 part-skim mozzarella cheese, the same for each layer.
  • Cover the dish with foil and bake for 25 minutes then remove foil and bake for an additional 10 to 15 minutes. Once done let stand for 5 minutes before serving and then serve with a salad and enjoy!

Notes

  •  
  • A few tips: 
    • Use a good olive oil the taste of pasta depends on a good oil.
    • Ground Turkey 99/1 is the lowest in calories.
    • Adding some seasonings to the pasta sauce helps to enhance the tomato sauce.
    • Use one sweet potato for each layer of the lasagna, overlapping is fine.
    • Cover the dish with foil so the mozzarella cheese doesn't burn and get crisp.
    • I only used one layer of the ricotta cheese mixture in my lasagna recipe it was pretty rich with three layers. Calories are the same as the recipe for three layers.
    • Use a fork to check the sweet potatoes as they are boiling so they don't get too soft.
    • If the sweet potatoes are sliced too thick they will take longer to cook.
    • Each oven bakes differently, check to make sure the sweet potatoes are done.
    • Letting the lasagna dish sit for five minutes before serving lets all the flavors blend.
Lasagna is great the next day if properly stored. Either save leftover lasagna in a sealed container or wrap well in the dish. It will stay nicely in the refrigerator for 2 to 3 days. Lasagna can be placed in the freezer as well. Save in a freezer-proof container and save for up to one month.
This recipe makes 8 servings you can double the recipe to add more servings.
Keyword Potato