Recipe courtesy of Frost Me Sweet Bakery & Bistro

Sweet Potato Lasagna

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Marinara:

Two 10-ounce cans fire roasted tomatoes

One 29-ounce can tomato paste 

2 tablespoons minced garlic 

2 tablespoons red wine vinegar 

1 tablespoon Italian seasoning 

Meat Filling:

1 cup diced yellow onion

1 tablespoon minced garlic

3 cups ground beef 

1/2 cup red wine 

Cheese Filling:

10 ounces cream cheese

1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix) 

1 cup feta 

1 cup sour cream 

1/4 cup loose chiffonade fresh basil 

1 teaspoon dried oregano 

1 teaspoon dried thyme 

Lasagna:

Nonstick cooking spray, for the pan

3 to 4 sweet potatoes, sliced thin with a mandoline 

1 cup shredded cheese blend (we prefer a Cheddar, mozzarella and provolone mix) 

Directions

Special equipment:
a mandoline
  1. For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
  2. For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
  3. For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
  4. For the lasagna: Preheat the oven to 350 degrees F.
  5. Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
  6. Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.