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Sweet Potato Lasagna

This delicious lasagna offers a refreshing alternative to the traditional noodle laden dish. Whether or not you eat a grain free diet doesn't matter. Give this recipe a try to a new twist on an old classic!

Brown: 2 lbs ground beef (or a mixture of half beef, half sausage)

1 onion, diced

salt and pepper to taste


3 cups spaghetti sauce


In a separate bowl, combine:

1 1/2-2 cups cottage cheese

1 egg

1-1 1/2 cups grated mozzarella cheese, 1/2 cup or so reserved

1/4 cup parmesan cheese

1 tsp. dried basil

For the sweet potato noodles, peel 2 medium sweet potatoes. Discard skins, and continue to peel with vegetable peeler, rotating potato to make nice wide slices. My slices didn't all end up wide, but the narrow ones work just as well! In a 9x13 baking dish, put in one third of the ground beef mixture. On top of that, layer half of the sweet potato noodles. Then put on half of the cheese mixture. Layer on another third of the ground beef, then the remaining noodles and then the rest of the cheese mixture. Top with remaining ground beef and sprinkle with the half cup of reserved cheese. Bake at 375 degrees for about 60 minutes, covered. For the last 10-15 minutes (if the sweet potatoes are soft when poked with a knife) take the foil off so it can get nice and browned. Let sit for about 10 minutes after taking it out of the oven, before serving. *Note, every time I do this it wants to spill over just a bit in the oven, so it might be best to place a baking sheet on the bottom of your oven before starting to make clean up easier. Also, it doesn't matter what type of cheese is used. I made this recently with shredded cheddar/Wabash Erie Canal Gruyere mix and it was delicious*

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Sweet Potato, Ground Beef, Beef, cheese,