Sweet Potato Lasagna: A Colorful, Healthy Alternative to Lasagna Noodles

Stupid carbs…if you love lasagna, but need to stay away from white pasta, this might be a good alternative way to enjoy the richness of a lasagna without the jump in glycemic index. My CSA keeps delivering tens of pounds of sweet potatoes, and so I have to find a way to use them beyond the simple baked sweet potato and sweet potato oven fries. So I adapted a Martha Stewart recipe for Sweet Potato Cannoloni (mostly because I couldn’t get the sweet potato slices thin enough to blanche quickly and roll into tubes like cannelloni shells), changing the filling to a sheep’s milk ricotta and mashed sweet potatoes, layering in crispy sage leaves and drizzling the top with a sage brown butter.

Sweet Potato Lasagna 


3 large sweet potatoes
1 cup ricotta
¼ cup Parmesan or Pecorino Romano cheese, half grated, half shaved
3 tablespoons chopped fresh chives
Salt and freshly ground pepper, to taste
3 tablespoons butter, plus additional to coat pan
24 fresh whole sage leaves
2 tablespoons toasted walnuts, chopped
Additional chives for garnish


  1. Preheat oven to 400 degrees. Wrap one sweet potato in foil and pierce several times with a fork. Bake about one hour or until tender. Let cool. Reduce oven temperature to 350 degrees.
  2. Meanwhile, peel remaining sweet potatoes. Cut the potatoes into very thin rectangular slices lengthwise (about 1/8” or less).
  3. Blanche the sweet potato slices in batches in boiling water, about two minutes or until tender. Remove using a slotted spoon onto baking sheet or pan and let cool.
  4. Scoop out flesh (or remove peel) from baked sweet potato and mash by hand or puree in a food processor until smooth. Add ricotta cheese, 2 tablespoons of the grated cheese, chives and salt and pepper to taste and mix until smooth.
  5. Melt butter in a medium sauté pan over medium heat, stirring constantly. After the foam subsides, watch carefully and keep stirring until the butter turns a light brown and starts to smell like toasted hazelnuts. Throw in the sage leaves and swirl the pan a couple of times and immediately pour the butter and sage into a heatproof container before it burns.
  6. Coat a 9-by-13-inch baking dish with butter. Place a layer of blanched sweet potato slices on the bottom of the pan. Cover with a layer of cheese and sweet potato filling, then drizzle with a bit of the sage brown butter. Repeat. (If you aren’t ready to serve, at this stage, you can refrigerate, covered, overnight; bring to room temperature before baking).




7. Drizzle with remaining sage brown butter. Bake until hot and bubbly, about 20-25 minutes. Sprinkle with walnuts, chives and shaved Parmesan.






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