There are some meals that just wrap you in a warm hug, and for me, a bubbling, cheesy lasagna is at the top of that list. But today, we’re giving the traditional pasta version a wonderful twist. This Sweet Potato Lasagna recipe swaps pasta sheets for thinly sliced sweet potato, creating layers of tender, slightly sweet goodness that pair beautifully with a rich, savoury meat sauce and a creamy béchamel. It’s a dish that feels both indulgent and nourishing at the same time.

The first time I made this, I was looking for a way to get more vegetables onto the dinner table without a fuss, and the result was better than I could have imagined. The sweet potato doesn’t just act as a substitute; it adds its own distinct, earthy sweetness that balances the acidity of the tomatoes and the richness of the cheese. Friends always ask me for this recipe after trying it at dinner parties. It’s that memorable.

This is a brilliant recipe for a relaxed weekend meal, as it takes a little time to assemble but the process is very straightforward. It’s ideal for anyone who enjoys wholesome, flavourful cooking, and it’s a fantastic way to introduce a classic dish in a new and exciting form. The layers meld together in the oven, creating a satisfying slice that holds its shape beautifully.

Recipe Overview

This Sweet Potato Lasagna recipe delivers a hearty and flavourful dish where tender layers of sweet potato stand in for traditional pasta. You can expect a rich, slow-simmered beef ragu, a smooth and creamy béchamel sauce, and a gloriously golden, melted cheese topping. I’ve tested this with various cheeses, and the combination of mozzarella and Parmesan gives the best melt and flavour profile.

• Prep Time: 30 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6-8 people
• Difficulty: Medium

Why You’ll Love This Sweet Potato Lasagna Recipe

• Genuine Flavour: The natural sweetness from the roasted sweet potato slices provides a beautiful contrast to the deeply savoury, herb-infused beef and tomato ragu. It’s a more complex and interesting flavour profile than standard lasagna.
• Ready in Under 90 Minutes: From start to finish, this impressive dish comes together in about an hour and twenty minutes, with nearly an hour of that being hands-off baking time.
• Flexible Recipe: This recipe is wonderfully adaptable. You can easily make it vegetarian by swapping the beef for puy lentils and mushrooms, or change the protein to turkey mince for a lighter version. It’s a great base for experimentation.
• Great for a Sunday Lunch: It works beautifully for a family get-together or a cosy meal on a Sunday afternoon. It can be fully assembled ahead of time, which is a lifesaver when you’re entertaining. For other wholesome family meal ideas, you might also like this Low Carb Chicken Casserole.
• Family Tested: My entire family adores this meal. The slightly sweeter character makes it a huge hit with younger children, and the adults always appreciate the hearty, well-rounded flavours. It always gets compliments.

Sweet Potato Lasagna Recipe

⏱️ 25 min prep  •  🍳 85 min cook  •  👥 6 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that come together to create something truly special. When it comes to the tinned tomatoes, I find that using finely chopped or crushed tomatoes (passata works too) from a quality brand like Mutti gives the ragu a much richer base without any unwanted acidity.

• For the Sweet Potato Layers:
• 3 large sweet potatoes (about 1.2kg), peeled
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Beef Ragu:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 500g lean beef mince
• 2 cloves garlic, crushed
• 100ml red wine (optional, but recommended)
• 2 x 400g tins of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• For the Béchamel Sauce & Topping:
• 50g unsalted butter
• 50g plain flour
• 700ml whole milk
• A pinch of freshly grated nutmeg
• 50g Parmesan cheese, finely grated
• 125g mozzarella cheese, grated or torn

Sara’s Tip: For perfectly uniform sweet potato slices, I highly recommend using a mandoline slicer. Set it to about 3mm (1/8 inch). This ensures every layer cooks evenly in the same amount of time.

How to Make Sweet Potato Lasagna

The process involves three main parts: preparing the sweet potatoes, making the ragu, and whipping up the béchamel. Once those are done, the assembly is straightforward and quite fun. Let’s get started.

1. Prepare the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). Slice the peeled sweet potatoes into 3mm thick rounds. In a large bowl, toss the slices with 2 tbsp of olive oil, salt, and pepper until they are evenly coated. Arrange them in a single layer on two large baking trays (you may need to do this in batches). Roast for 10-15 minutes, until they are just starting to soften but are not fully cooked. This step is crucial as it removes excess moisture.
2. Start the Ragu: While the potatoes are roasting, heat 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery and cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
3. Cook the Mince: Increase the heat to medium-high, add the beef mince to the pot, and break it up with a wooden spoon. Cook for 5-7 minutes until browned all over. Add the crushed garlic and cook for another minute.
4. Simmer the Sauce: If using, pour in the red wine and let it bubble away for a minute or two, scraping up any browned bits from the bottom of the pot. Stir in the chopped tomatoes, tomato purée, oregano, and bay leaf. Season with salt and pepper, bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 20 minutes to allow the flavours to meld.
5. Make the Béchamel Sauce: While the ragu simmers, melt the butter in a medium saucepan over a low heat. Whisk in the plain flour to form a paste (a roux) and cook for 1 minute. Gradually pour in the milk, a little at a time, whisking continuously to prevent lumps. Continue until all the milk is incorporated and the sauce is smooth. You can find a great detailed guide on this technique from BBC Good Food. Simmer gently for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Remove from the heat and stir in the nutmeg and half of the grated Parmesan cheese. Season to taste.
6. Assemble the Lasagna: Reduce the oven temperature to 180°C (160°C fan). Remove the bay leaf from the ragu. Spread a thin layer of ragu on the bottom of a 20x30cm baking dish. Arrange a single layer of roasted sweet potato slices on top, overlapping them slightly. Follow with a third of the remaining ragu, then a third of the béchamel sauce. Repeat these layers twice more: sweet potato, ragu, béchamel.
7. Bake to Perfection: Finish with the remaining béchamel sauce. Sprinkle the grated mozzarella and the rest of the Parmesan cheese evenly over the top. Place the dish on a baking tray to catch any drips and bake for 40-45 minutes, until the top is golden brown and the sauce is bubbling around the edges.
8. Rest Before Serving: This is a key step! Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set, making it much easier to cut into neat portions.

Tips From My Kitchen

• Temperature Control: Roasting the sweet potatoes at 200°C initially helps them caramelise slightly, but dropping the oven to 180°C for the final bake is important. This lower temperature ensures the lasagna cooks through evenly without the cheese on top burning before the centre is hot.
• The Secret Step: I learned that pre-roasting the sweet potato slices is non-negotiable. It drives off a significant amount of water, which prevents the final dish from becoming soupy. Don’t be tempted to use raw slices!
• Make-Ahead Magic: You can assemble the entire lasagna a day in advance. Cover it tightly with cling film and store it in the fridge. When ready to cook, remove it from the fridge 30 minutes before baking and add an extra 10-15 minutes to the cooking time.
• Storage: Leftovers are fantastic! Store any remaining lasagna in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or in the oven at 160°C until hot all the way through.

Common Mistakes to Avoid

• Slicing Sweet Potatoes Too Thickly: If the slices are too thick (more than 5mm), they won’t become tender enough during the bake, resulting in a firm texture. A mandoline helps, but if using a knife, just take your time to get them as even and thin as you can.
• Using a Runny Ragu: If your meat sauce is too liquidy, the final lasagna will be watery. Make sure you simmer it for long enough to thicken up nicely before you start assembling the layers.
• Skipping the Rest Time: I know it’s tempting to dive right in when it comes out of the oven, but resting is essential. It allows the layers to firm up, so when you cut into it, you get a clean, beautiful slice rather than a sloppy pile. 10 minutes makes all the difference.

Delicious Variations to Try

One of the best things about this Sweet Potato Lasagna recipe is how easily you can adapt it. Here are a few of my favourite variations:

• Spicy Version: Add 1/2 teaspoon of dried chilli flakes or one finely chopped red chilli along with the garlic in the ragu for a gentle, warming heat.
• Vegetarian/Vegan Option: For a vegetarian version, replace the beef mince with 200g of cooked puy lentils and 250g of chopped chestnut mushrooms. For a fully vegan dish, use your favourite plant-based mince, make the béchamel with oat milk and vegan butter, and top with a good-quality vegan mozzarella.
• Different Protein: This recipe works wonderfully with 500g of turkey or pork mince instead of beef. Both create a delicious, slightly lighter ragu. If you love pasta dishes with a twist, you might also enjoy my Garlic Parmesan Chicken Pasta Recipe.

What to Serve With Sweet Potato Lasagna

This is a complete meal in itself, but a fresh side dish can cut through the richness and round everything out nicely.

• Simple Rocket Salad: A peppery rocket salad with Parmesan shavings, cherry tomatoes, and a sharp lemon vinaigrette is the perfect contrast to the rich, sweet lasagna.
• Garlic Bread: You can’t go wrong with a classic. A warm, crusty garlic bread is ideal for mopping up any extra sauce left on the plate.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Chianti complements the rich tomato and beef flavours without overpowering the dish.

Frequently Asked Questions

Sweet Potato Lasagna

A comforting, gluten-free twist on a classic lasagna, this recipe replaces pasta with layers of tender roasted sweet potato, a rich beef ragu, and a creamy béchamel sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 725

Ingredients Method Notes

Ingredients

  

For the Sweet Potato Layers

• 3 large sweet potatoes about 1.2kg, peeled
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Beef Ragu

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 carrots finely chopped
• 2 celery sticks finely chopped
• 500 g lean beef mince
• 2 cloves garlic crushed
• 100 ml red wine optional, but recommended
• 2 x 400g tins of chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper to taste

For the Béchamel Sauce & Topping

• 50 g unsalted butter
• 50 g plain flour
• 700 ml whole milk
• A pinch of freshly grated nutmeg
• 50 g Parmesan cheese finely grated
• 125 g mozzarella cheese grated or torn

Method

 

1. Prepare the Sweet Potatoes: Preheat your oven to 200°C (180°C fan). Slice the peeled sweet potatoes into 3mm thick rounds. In a large bowl, toss the slices with 2 tbsp of olive oil, salt, and pepper until they are evenly coated. Arrange them in a single layer on two large baking trays (you may need to do this in batches). Roast for 10-15 minutes, until they are just starting to soften but are not fully cooked. This step is crucial as it removes excess moisture.
2. Start the Ragu: While the potatoes are roasting, heat 1 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery and cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
3. Cook the Mince: Increase the heat to medium-high, add the beef mince to the pot, and break it up with a wooden spoon. Cook for 5-7 minutes until browned all over. Add the crushed garlic and cook for another minute.
4. Simmer the Sauce: If using, pour in the red wine and let it bubble away for a minute or two, scraping up any browned bits from the bottom of the pot. Stir in the chopped tomatoes, tomato purée, oregano, and bay leaf. Season with salt and pepper, bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for at least 20 minutes to allow the flavours to meld.
5. Make the Béchamel Sauce: While the ragu simmers, melt the butter in a medium saucepan over a low heat. Whisk in the plain flour to form a paste (a roux) and cook for 1 minute. Gradually pour in the milk, a little at a time, whisking continuously to prevent lumps. Continue until all the milk is incorporated and the sauce is smooth. You can find a great detailed guide on this technique from BBC Good Food. Simmer gently for 5-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon. Remove from the heat and stir in the nutmeg and half of the grated Parmesan cheese. Season to taste.
6. Assemble the Lasagna: Reduce the oven temperature to 180°C (160°C fan). Remove the bay leaf from the ragu. Spread a thin layer of ragu on the bottom of a 20x30cm baking dish. Arrange a single layer of roasted sweet potato slices on top, overlapping them slightly. Follow with a third of the remaining ragu, then a third of the béchamel sauce. Repeat these layers twice more: sweet potato, ragu, béchamel.
7. Bake to Perfection: Finish with the remaining béchamel sauce. Sprinkle the grated mozzarella and the rest of the Parmesan cheese evenly over the top. Place the dish on a baking tray to catch any drips and bake for 40-45 minutes, until the top is golden brown and the sauce is bubbling around the edges.
8. Rest Before Serving: This is a key step! Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set, making it much easier to cut into neat portions.

Notes

Letting the lasagna rest for at least 10 minutes before slicing is crucial for clean, well-defined portions.

I truly hope this Sweet Potato Lasagna becomes a new favourite in your home. It’s a dish filled with wholesome ingredients and so much flavour, and it’s a joy to both make and eat. If you try this recipe, I would absolutely love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Sara