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.

No additional tips available.

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

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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.

Loaded Sweet Potato Lasagna

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