Sweet Potato Lasagna is a wonderful cross between savory and slightly sweet. In so many ways it's a regular lasagna, with all those familiar textures that we love between each cheesy layer. You'll never miss the noodles!
3poundssweet potato - about 3 sweet potatoespeeled and sliced very thin
1bulb elephant garlicuse 4-6 cloves, peeled and grated, approximately ½ cup packed into a measuring cup
2 ½cupsRicotta cheese
2eggs
¼teaspoonred pepper flakes
2teaspoonsgarlic powder
1teaspoonsalt
½cupParmesan cheeseshredded and divided
½cupfresh basil leaves
2cupsMozzarella cheesegrated and divided
4cupsmarinara saucehomemade or your favorite store-bought variety
Instructions
Prep Ingredients
Preheat oven to 350° F and spray a 13" x 9" glass baking dish with Pam, or grease with a light coating of shortening.
Grate the Mozzarella cheese and finely grate the Parmesan cheese, set aside.
Peel the sweet potatoes and slice very thin. Use a mandolin or any slicer. You can use a knife, but ensure the slices are very thin. Plan on approximately one sweet potato per layer of the lasagna.
Peel the skins off the elephant garlic and use a grater to shred 4 - 6 bulbs or about ½ cup of grated elephant garlic.
Blend the ricotta cheese with two eggs, garlic powder, red pepper flakes, salt and ¼ cup parmesan cheese, set aside.
Assemble Lasagna Layers
Place about ½ cup of marinara sauce in the bottom of the dish and spread to create a thin layer across the bottom of the dish.
Arrange a thin layer of sliced sweet potatoes on top of the sauce, overlapping as needed so the bottom of the dish doesn't peek through, and top with ⅓ of the grated elephant garlic.
Spoon 1 and ½ cups of marinara sauce on top of that layer and spread evenly to cover the sweet potatoes and garlic.
Arrange another layer of sliced sweet potatoes on top of the sauce, then add another ⅓ of the grated elephant garlic.
Add the ricotta cheese mixture on top of the sweet potatoes and garlic and spread evenly across to fully cover the potatoes and garlic.
Top the layer of ricotta cheese with a third layer of sweet potatoes and the remaining elephant garlic, then top this layer with the fresh basil leaves. Place the leaves evenly across the potatoes and garlic.
Pour the remaining marinara sauce on top and spread evenly.
Sprinkled one cup of mozzarella cheese on top.
Bake
Cover with foil and bake at 350° F for 50 minutes. Remove foil, add remaining mozzarella and parmesan cheese and return to the oven for an additional 30 minutes.
Test to ensure the sweet potatoes are tender by inserting a sharp knife in the center of the lasagna. It should be smooth. If the potatoes are still firm, lightly cover the pan with foil and return it to the oven for another 10 minutes.
Let sit for 15 minutes before slicing and serving.
Notes
A reminder, there's no need to cook the sweet potatoes ahead of time. Just be sure to slice them thin (about the same thickness as a quarter) and they'll bake beautifully in the lasagna layers. Serve with Classic Potato Rolls for a little added carb and an incredible meal.