Description
Sweet Potato Lasagna is a hearty, nourishing, grain-free comfort dish made with thinly sliced sweet potatoes, savory ground beef, and a creamy butternut squash sauce. Perfect for Paleo, Whole30, AIP, and dairy-free lifestyles, this lasagna delivers classic comfort without inflammatory ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper (omit for strict AIP)
- 1 large butternut squash, roasted and puréed
- 1/4 cup full-fat coconut milk
- 2 large sweet potatoes, peeled and thinly sliced (1/8-inch thick)
Instructions
- Prepare Squash Sauce: Roast butternut squash at 400°F for about 40 minutes until tender. Blend flesh with coconut milk until smooth.
- Cook Beef: Heat olive oil in a skillet. Sauté onion and garlic until soft, then add ground beef, thyme, basil, salt, and pepper. Cook until browned.
- Slice Sweet Potatoes: Slice lengthwise into 1/8-inch thick pieces using a mandoline or sharp knife.
- Assemble: In a greased baking dish, layer sweet potatoes, ground beef, and squash sauce. Repeat layers, ending with sauce.
- Bake: Cover and bake at 375°F for 40 minutes. Uncover and bake 10–15 minutes until lightly browned.
- Rest & Serve: Let rest 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
- Slice sweet potatoes evenly to ensure proper cooking.
- Keep squash sauce thick to prevent watery layers.
- Let lasagna rest before slicing for clean layers.
- Omit black pepper for strict AIP compliance.
- Store leftovers in the refrigerator up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Sweet Potato Lasagna, Paleo Lasagna, Butternut Squash Lasagna, Grain Free Lasagna, Dairy Free Lasagna, Whole30 Dinner, AIP Dinner