Loaded Sweet Potato Lasagna Recipe

Name: Loaded Sweet Potato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, or as needed, divided; 1 pound ground beef; 2 cloves garlic, minced; 2 teaspoons Italian seasoning, divided, or to taste; 1/2 teaspoon kosher salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 2 cups marinara sauce, divided; 1 eggplant, sliced; 2 small zucchini, sliced; 2 Cubanelle peppers, chopped; 2 cups sliced fresh mushrooms; 2 small sweet potatoes, thinly sliced, or more to taste

Servings: persons

1/4 cup olive oil, or as needed, divided
1 pound ground beef
2 cloves garlic, minced
2 teaspoons Italian seasoning, divided, or to taste
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 cups marinara sauce, divided
1 eggplant, sliced
2 small zucchini, sliced
2 Cubanelle peppers, chopped
2 cups sliced fresh mushrooms
2 small sweet potatoes, thinly sliced, or more to taste

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with 1 tablespoon olive oil.
2
Heat 1 tablespoon oil in a large skillet over medium heat. Cook beef, breaking apart into small pieces using a wooden spoon, until browned, about 5 minutes. Move to a bowl using a slotted spoon.
3
Wipe the skillet clean with a paper towel. Heat the remaining 1 tablespoon oil. Add garlic and cook until fragrant, about 30 seconds. Add to the beef. Season beef with 1 teaspoon Italian seasoning, salt, and pepper. Stir in 1 1/2 cups marinara sauce until well combined.
4
Cook and stir eggplant in the skillet until soft, about 2 minutes per side. Season with salt. Set on a plate. Repeat with zucchini. Cook and stir mushrooms over medium heat until soft, about 5 minutes. Transfer to a bowl. Cook and stir Cubanelle peppers until tender, about 3 minutes.
5
Lay sweet potatoes evenly over the bottom of the baking pan, reserving a few slices. Layer eggplant, beef, zucchini, Cubanelle peppers, and mushrooms on top. Cover with the remaining 1/2 cup marinara. Top with the reserved sweet potato slices. Drizzle with oil; season with the remaining 1 teaspoon Italian seasoning, salt, and pepper. Cover with aluminum foil.
6
Bake in the preheated oven until sweet potatoes are soft, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes more. Let rest for 5 minutes before serving.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, or as needed, divided, 1 pound ground beef, 2 cloves garlic, minced, 2 teaspoons Italian seasoning, divided, or to taste, and more.

Yes, Loaded Sweet Potato Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Sweet Potato Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions