Sweet Potato Lasagna

This sweet potato lasagna recipe is my favorite kind of comfort food. Filled with herbs, cheese, and marinara sauce, it's super cozy, but healthy, too.

Sweet Potato Lasagna

I’m so excited about this sweet potato lasagna recipe because it combines two of my favorite foods: sweet potatoes and lasagna! Instead of regular lasagna noodles, I use paper-thin sheets of sweet potato. I’m always a fan of finding inventive veggie substitutes for pasta and rice, but this sweet potato lasagna is what veggie dreams are made of. The tender sheets of sweet potato combine with a creamy filling, cozy herbs, and marinara sauce to create a comforting dish that just so happens to be good for you!

I made my sweet potato noodles with the KitchenAid® Artisan® Stand Mixer Vegetable Sheet Cutter Attachment. It’s fun and easy to use, but if you don’t have it, don’t worry. This cozy sweet potato lasagna is still fair game. Find my tips for making it with a knife or mandoline in the post below!

Sweet Potato Lasagna Noodles Ricotta, basil, sage, and red pepper flakes in a bowl

Sweet Potato Lasagna Ingredients

Since these noodles aren’t noodles, I had to do some experimenting to figure out what works and what doesn’t as a filling. When I tried making this recipe with a classic ricotta filling, it was too moist. As a result, I turned to a few unconventional ingredients to make it less moist, but super flavorful. Here’s what’s in it:

  • Sweet potatoes! Because sweet potatoes are all different shapes and sizes, your noodles won’t be perfectly rectangular. That’s ok! Get crafty and piece them into a thin layer as best you can.
  • Marinara sauce – I often make lasagna with diced canned tomatoes layered throughout. They added too much moisture to this recipe, so instead, I spread a single layer of tomato sauce at the bottom of the baking dish.
  • Ricotta and feta cheese – Because ricotta was too moist on its own, I mixed in feta cheese to thicken it up. The feta also adds a tangy bite, which contrasts deliciously with the earthy sage in the filling.
  • Fresh basil and sage – Sweet potatoes and sage are one of my all-time favorite flavor combinations, so I had to add sage to my sweet potato lasagna filling. I also mix in a generous amount of basil for fresh Italian flavor.
  • Garlic and red pepper flakes – They add a little kick to the creamy, cozy filling.
  • Fresh spinach – Because I love my lasagna with lots of veggies! I layer the raw spinach straight into the lasagna. No need to cook it beforehand!
  • Mozzarella and Parmesan cheese – Who doesn’t love their lasagna with a layer of brown, bubbly cheese on top?

Find the complete recipe with measurements below.

Marinara sauce in a baking dish

Sweet Potato Lasagna Recipe Variations

  • No mixer? No problem. Instead, use a mandoline or sharp knife to slice the sweet potatoes into thin planks. If your sweet potato slices are not paper thin, increase the baking time in order for them to become tender. I also recommend covering the lasagna for the first half of the baking time so that the cheese doesn’t get too brown on top.
  • Bulk it up. Because the vegetables cook down as they bake, this recipe yields a relatively thin lasagna. For us, it was 4 large servings or 6 smaller servings. To increase the number of servings, add 2 layers of regular lasagna noodles in addition to the sweet potato layers.
  • Swap the herbs. If you don’t have sage on hand, use finely chopped fresh thyme or rosemary instead.

Let me know what variations you try!

Layering sweet potato lasagna noodles over spinach and ricotta Ricotta filling in a baking dish Layering spinach over ricotta

This recipe couldn’t be simpler – 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 everything up! And did I mention? Because veggies replace the pasta in this sweet potato lasagna, it’s totally gluten-free! A warm and cozy dinner awaits.

Topping sweet potato lasagna with mozzarella

Sweet Potato Lasagna Serving Suggestions

Along with a slice of homemade focaccia or crusty bread, this sweet potato lasagna makes a fantastic meal on its own. If you’re serving it as part of a larger dinner, I recommend pairing it with roasted veggies like cauliflower, broccoli, or Brussels sprouts. It would also be delicious with any of these salad recipes:

For more salad ideas, check out this post!

Sweet Potato Lasagna Recipe

More Veggie Pastas and Grains

If you love this sweet potato lasagna, try making one of these plant-based pasta or grain substitutes next:

4.9 from 15 reviews

Sweet Potato Lasagna

Prep time
Cook time
Total time
This no-noodle sweet potato lasagna is lighter than the classic dish, but it's just as delicious, made with fresh spinach, homemade marinara, and a creamy herbed ricotta filling.
Recipe type: Main Dish
Serves: 4 to 6
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
  • 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
  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.
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).

This lasagna is not very tall after it bakes since the vegetables cook down a bit. This recipe yields 4 large servings for us (or 6 smaller servings). To bulk this up and increase the number of servings, 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!


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Rate this recipe (after making it):  

  1. Rama

    Hi! Does it freeze as well as regular lasagna?

    • Jeanine Donofrio

      I think it would freeze fine, although I haven’t tried it.

  2. Emily

    Hi! Did you use the thin slicer or the thick one?

  3. Jeanine Donofrio

    Hi Nirmala, I haven’t tried, but I think that would work.

  4. Mir

    Wow, love this recipe!! Made it last night. Love the flavor of the sage and ricotta with the sweet potato. So tasty. I will definitely make this again.

    • Jeanine Donofrio

      Hi Mir, I’m glad you enjoyed the noodles!

  5. Liz

    I made this last night and loved how it turned out! I don’t have the attachment but found that my mandoline sliced the potatoes just as thin as was needed. Super easy and will definitely make again.

    • Jeanine Donofrio

      I’m so glad you loved it! Happy to hear it worked great with the mandoline!

  6. Melissa

    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

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

  7. chrissie

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

  8. Leigh

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

  9. Hilary

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

  10. Kim

    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!

  11. Andrea S

    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!

  12. Anna Hidalgo

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

    • Jeanine Donofrio

      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!

  13. Lilly

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

  14. Peggy from Thursdaynightpizza.com

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

  15. amanda

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

  16. Natalie

    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!

  17. Lisa

    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

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

  18. Raquel

    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!

  19. Gaby Dalkin

    Those sweet potato “noodles” are STUNNING!

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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.