No-Noodle Sweet Potato Sage Lasagna

Layers of sweet potatoes are used in place of regular lasagna noodles in this vegetarian lasagna. Make this for dinner on a cold winter night! Gluten Free.

No-Noodle Sweet Potato Sage Lasagna

I’m so excited about this recipe because, who doesn’t love lasagna in the middle (err… beginning) of winter! Growing up, lasagna was my favorite food. Even though my mom made it pretty darn often, I was always excited when lasagna night came around. But this version of lasagna is no ordinary lasagna because instead of noodles, I used paper-thin sheets of sweet potato! It’s what veggie dreams are made of.

I hope Santa was good to you last week… if you found a KitchenAid® Artisan® Stand Mixer under your tree, do yourself a favor and go get this Vegetable Sheet Cutter Attachment as a gift to and from yourself. It’s so fun! Just look at that long sheet of sweet potato!

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna

Since these noodles aren’t noodles, I had to do some experimenting to figure out what works and what doesn’t as a filling. The biggest takeaway is that the filling can’t have too much moisture. This means using one layer of marinara sauce at the bottom instead of diced canned tomatoes throughout. It also means making a mixture of ricotta and feta cheese (rather than just ricotta), which helps to thicken up the filling. The feta also has the added benefit of adding a tangy bite, which is so delicious in contrast to the earthy sage throughout the filling.

No-Noodle Sweet Potato Sage Lasagna

Also, you can see in the photo above that my sweet potato noodles are not all the exact same size… nor did I peel them. Since sweet potatoes come in different shapes and sizes, you’re not going to get perfectly rectangle noodles (although if you get a short/fat potato, you’ll get really close) – just get crafty while piecing them together however they fit together best. I used 3 smaller strips of “noodles” for the first layer, and wider strips for the middle and top layers. No wasted food scraps here (any extra scraps we did have we gave to the pups who love sweet potatoes).

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna

This recipe could not be more simple – from start to finish, it took me less than 30 minutes to assemble. The noodles don’t need to be pre-cooked, so all you have to do is mix together the filling and layer this up. A warm and cozy dinner (or in our case, lunch, after we took these photos!) awaits.

No-Noodle Sweet Potato Sage Lasagna No-Noodle Sweet Potato Sage Lasagna What should I noodle next? Sweet potato manicotti? Maybe a multi-root vegetable lasagna?
  No-Noodle Sweet Potato Sage Lasagna

4.8 from 6 reviews
No-Noodle Sweet Potato Sage Lasagna
 
Author:
Serves: 4 to 6
Ingredients
for the filling:
  • 1 (15-ounce) container whole milk ricotta cheese
  • ½ cup crumbled feta cheese
  • 2 garlic cloves, minced
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh sage, more for the topping
  • ¼ teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper
for the lasagna:
  • Extra-virgin olive oil, for drizzling
  • ½ cup marinara sauce (homemade or store-bought)
  • 2 sweet potatoes, cut paper thin (enough for 3 layers)*
  • 2 cups fresh baby spinach
  • ½ to ¾ cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmigiano cheese
  • ¼ cup chopped parsley, optional
Instructions
  1. Preheat the oven to 375°F.
  2. In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes and a few generous pinches of salt and pepper.
  3. Lightly grease an 8x8 or similar size baking pan with olive oil. (Pictured is a 7x10 inch pan) Spread the marinara sauce over the bottom of the baking dish and top with the first layer of sweet potato slices. Spread with half of the ricotta cheese mixture and add a layer of 1 cup baby spinach. Add the next sweet potato layer, the remaining ricotta cheese, and the remaining spinach. Top with the last layer of sweet potatoes, the shredded mozzarella, and the Parmigiano cheese.
  4. Bake for 35 minutes, uncovered. If cheese starts browning too much, cover the pan with a sheet of aluminum foil. Add the remaining fresh sage during the last minute of baking time.
  5. Remove from the oven and let sit for 15 minutes before slicing. Sprinkle with parsley, if using.
Notes
note: If your sweet potatoes are not paper thin, you will need to increase the baking time in order for them to become tender (and cover for half of the total baking time).

another note: This lasagna is not very tall after it bakes since the vegetables cook down a bit. This yielded 4 large servings for us (or 6 smaller servings) - if you want to bulk this up and increase the serving #, you could add 2 layers of regular lasagna noodles in addition to the sweet potato layers.

This post is in partnership with KitchenAid®. Thank you for supporting the sponsors that keep us cooking!

19 comments

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  1. Gaby Dalkin
    12.29.2017

    Those sweet potato “noodles” are STUNNING!

  2. Raquel
    12.29.2017

    awesome idea, I always use butternut squash for noodles and tofu/cashew ricotta ’cause… I’m vegan!Us (planet/animals). I’m probably and “ethical” vegan, since I didn’t have any health reasons to change my diet. Just facts and science. But, as I have said before, follow this blog for its genuine talent and universal approach to wonderful food cooked by real people. Bring it on! I can veganize your recipes and maybe, one day, I’ll veganize you!

  3. Lisa
    12.29.2017

    What an inspired twist on a classic! So enchanted I went straight to Macy’s this morning to buy attachment; will be making on New Year’s Day! Wish me luck, yours is perfection!

    Also,would you kindly tell me where you got that beautiful potholder with the loop that is directly under the dish, just lovely. Thanks so much! Lisa

    • Jeanine Donofrio
      12.29.2017

      Hi Lisa, the potholder is from Anthropologie – I hope you love the attachment and the recipe! I’m obsessed with it! 🙂

  4. Natalie
    12.30.2017

    What a great idea!!! i love the use of sweet potato instead of pasta sheets – much more healthy and I even think it would be more delicious ♥ Will definitely try it soon!

  5. amanda
    01.02.2018

    My sister and I made this tonight and it is amazing! I had to demonstrate self control!

  6. Peggy from Thursdaynightpizza.com
    01.03.2018

    This is brilliant! I can’t wait to give it a try.

  7. ArturoRandle
    01.04.2018

    good recipe

  8. Lilly
    01.04.2018

    Holy heavenly sweet potato! This looks amazing! Can’t wait to try!

  9. Anna Hidalgo
    01.19.2018

    Any ideas or suggestions for making the noodles if you don’t have a Kitchenaid Mixer and attachment?

    • Jeanine Donofrio
      01.19.2018

      Hi Anna, slice them as thin as you can (either lengthwise into planks or it might be easier to slice them thinner into circles), and then bake it a little longer so that the sweet potatoes get soft enough. Hope that helps!

  10. Andrea S
    01.28.2018

    I just made this tonight and it’s amazing! It took me a while to figure out how to work the attachment but I don’t see me going back to regular noodles. Thanks for sharing this recipe!

  11. Kim
    02.07.2018

    I made this and love it and will make it again! I could live off sweet potatoes and spinach but don’t really care for pasta so this this is a perfect dish! Thanks again!

  12. Hilary
    02.10.2018

    Has anyone attempted to make ahead and freeze? Curious how it stands up… thanks!

  13. Leigh
    03.05.2018

    For anyone interested it took me 1hr to cook the thicker handcut potato dish. Covered with foil half the time.

  14. chrissie
    03.16.2018

    This recipe is absolutely fantastic! Quick and easy to make on a week night-

  15. Melissa
    01.16.2019

    This is such a great winter dish, especially if you want a pasta alternative! Even my boyfriend who doesn’t love sweet potato like this dish.

    I don’t have the kitchen aid attachment so I used a mandoline at 1/16 and it was perfectly thin and still cooked in 30 minutes!

    • Jeanine Donofrio
      01.22.2019

      Hi Melissa, I’m so glad you both loved it! Thanks for the tip about the mandoline!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.