Spicy Sweet Potato Lasagna is a gluten-free version with a tad of spicy habanero to balance the sweet potatoes. Instead of traditional pasta layers, this dish features sweet potato layers, resulting in a carb-conscious and utterly delicious alternative.
This Sweet Potato Lasagna is made with a spicy bolognese sauce, a few layers of sweet potatoes and stringy gratinated cheese to top it off. Making this dish a gluten-free one with tons of flavours and frankly the spicy-sweet touch is always a winning combo. To calm things down, and give some smooth texture to the lasagna; a bechamel. The result is a delicious contrast of spicy yet sweet lasagna with a smooth core.
Sweet Potatoes vs. Normal ones
Talking sweet potatoes, those are the healthier choice to go with, they contain a lower glycemic index and carbs than regular potatoes, plus they have more vitamin A. The standout feature of the sweet potato is undoubtedly its natural sweetness, which can sometimes border on being almost overwhelmingly sweet. However, when carefully balanced with just the right amount of spiciness, it transforms into a harmonious and delectable combination.
The recipe is separated into three parts:
- The bolognese sauce is a typical bolognese with added heat, thanks to a habanero pepper, but if you do not have any of those, use chilli flakes, cayenne or your favourite hot peppers. The dosage is up to you; I suggest 1 or 2 tablespoons.
- The smooth bechamel, which I believe is calming things up, brings the acidity from the tomatoes down a notch. I’ve just done a little layer, but it could be two or not. This step is optional.
- The layering of the potatoes: make sure to cut thin slices of the raw potatoes to make them overlap slightly. I played safe and added the cheese mid-cooking to ensure it wouldn’t burn and give enough time for the sweet potatoes to cook through.
Could I use my homemade or canned bolognese sauce?
Yes, if the meal is intended for kids, it’s better to play it soft on the spices, although I would still propose a teaspoon of some spicy paprika (mild) added to your sauce.
Can I freeze the Sweet Potato Lasagna?
Yes, of course, I would wrap it up in aluminum, then plastic wrap to make it air-tight and keep it in the freezer for no more than two-three months.
Can I use other types of cheese?
Yes, you can go with your favourite mix.
Other Sweet Potatoes Recipes
- MEXICAN STUFFED SWEET POTATO
- SWEET POTATO FRIES WITH WASABI AND PEA DIP
- PINE NUTS AND COCONUT PANELLETS
Spicy Sweet Potato Lasagna
- 800 g whole tomatoes or diced cans (2 cans of 400g)
- 500 g mixed ground meat
- 100 ml red wine
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 habanero pepper (whole) (or 1 tbsp of spicy paprika/cayenne)
- 2 tbsp olive oil
- 1 tbsp dry oregano
- salt and pepper
- 1 tbsp butter
- 2 tbsp flour
- 1 cup cold milk
- nutmeg (optional)
- 1 k sweet potatoes (peeled and finely sliced)
- 200 g fresh mozzarella
- 50 g parmesan
Making the spicy bolognese.
- Add the onion and ground meat to olive oil in a skillet and cook until no more pink at medium-high heat.
- Add the wine, scratch the bottom and then add the rest of the ingredients.
- Cook at medium-low heat for 45 minutes.
Bechamel (when Bolognese is ready)
- In a small sauce pan melt the butter and flour together at medium-high heat, about 1 minute.
- Add the cold milk, nutmeg and salt and whisk until thick, if it’s too thick add more milk.
- Cut the sweet potatoes with the mandoline and layer them in the bottom of a rectangular (about 20cm x 30cm) lasagna container, making an overlap with the slices.
- Add a layer of bolognese, then another layer of sweet potatoes
- Add the bechamel in the middle layer and keep doing the layers until there are no more potatoes.
- Cover with aluminium foil and cook in the oven at 180°C (350F°) for 40 minutes.
- Mid-cooking, add the fresh mozzarella and parmesan on top and let cook uncover for another 20-25 minutes or until the cheese is slightly golden.
- Let cool a good 5 minutes before serving