Four Cheese Sweet Potato Lasagna

This is not an ordinary sweet potato dish, nor is it an ordinary lasagna. It’s a combination of sweet potatoes, four cheeses, shallots, and thyme. I baked this in a cast iron pan because I wanted to be able to cut this into wedges and serve as a side dish, but you can bake it in a regular lasagna pan.

Sweet potato lasagna has made it’s way to this site before. This post made with homemade buckwheat noodles  gets so much traffic that I decided to do bring you a optional ricotta and goat cheese version. This might just top that first version, because it’s a little creamier and the tang of the goat cheese is very complimentary to sweet potatoes.

Easy enough to make, but it didn’t hurt to have some help from Oxo. I used the  Oxo handheld mandolin  to slice were sweet potatoes, but a sharp knife will do the same.

Sweet Potato Lasagna by angela roberts

The best thing about this one is how easy it is. It has a lock on it (which is good for me) and three positions, which is enough for just about anything in the kitchen. I used the mandolin for this potato soup, and it worked like a charm slicing thicker potatoes and thinner leeks.

Four Cheese Sweet Potato Lasagna is unique Fall expression of something Southern, something Italian.

4.8 from 4 reviews
Sweet Potato Lasagna Pie with Ricotta Cheese and a Mandolin Giveaway
Prep time: 
Cook time: 
Total time: 
Serves: 8
Sweet potato lasagna pie layered with 4 cheeses is a perfect lunch, side or light dinner.
  • Extra large cast iron pan or lasagna baking dish.
  • 1 package lasagna noodles (you will have noodles left over)
  • 3 large sweet potatoes, peeled
  • 6 shallots, finely chopped
  • 1 tablespoon unsalted butter
  • 1 pound ricotta cheese
  • ¼ teaspoon freshly ground nutmeg
  • 1 cup mozzarella cheese, shredded
  • ½ cup goat cheese, divided
  • ½ cup parmigiano reggiano cheese, freshly grated (can substitute pecorino)
  • 2 tablespoons Italian parsley, finely chopped
  • 1 egg
  • sea salt
  • black pepper
  • fresh thyme for garnish
  1. Boil water in a large pot for lasagna noodles. Cook 3 minutes less than suggested time. Drain. Set aside.
  2. Slice potatoes with mandolin at a medium thickness.
  3. You can either boil or roast the sweet potatoes. Boil slices in pot of boiling water for about 2-3 minutes. Drain and paper towel dry. You can roast in oven at 375 for 10 minutes, turning once. I prefer roasted.)
  4. In a small frying pan, saute butter and shallots until softened.
  5. Mix ricotta cheese and ¼ cup goat cheese with parsley, one egg, salt and pepper, nutmeg, half of the parmigiano reggiano cheese.
  6. Assemble: Layer pasta, ricotta cheese, sliced sweet potatoes, top with a small amount of the reserved shallots, pinch fresh thyme, mozzarella cheese and ¼ cup of goat cheese randomly.
  7. You will make three layers.
  8. The final layer will be covered lasagna noodle, mozzarella cheese, goat cheese, sweet potatoes and fresh thyme.
  9. Bake for 30 minutes. Add Parmesan cheese. Bake another 10 minutes.
I used a homemade semolina pasta in this dish, but you can use regular lasagna noodles, undercooked by about 3 minutes.


  1. amy marantino says

    my favorite lasagna is pretty basic, but it is how my grandmother would make it. It has a spicy tomato sauce, mozzarella and ricotta cheese. Gram used meat sauce but i keep it vegetarian.

  2. says

    My favorite lasagne dish is a simple spinach lasagne made with spinach, ricotta, and mozzarella cheese, and tomato sauce. I even made a version of it with matzoh instead of noodles for Passover this year!

  3. says

    You’re right Angela, this may top your last version. I tried an OXO mandolin when I was at a conference last year and have coveted it ever since.

  4. says

    This isn’t an entry as I’m outside the US but I have to say that this is perfect for the chillier weather we’ve been having. It also sounds like it would be brilliant the next day too! Good luck to everyone entering 😀

  5. says

    Fabulous presentation!! I love that you selected sweet potatoes!

    My personal favorite sweet potato recipe is sweet potato ravioli…we discovered it while Cooking Italy with Marcella Hazan! I adore those ravioli! Especially with a simple sage browned butter!

    I have a mandolin…but it’s not an Oxo. I love my Oxo kitchen pieces…there’s nothing like one of their paring knives either!

  6. says

    So that’s what you were talking bout hmmm? It looks fabulous and I just feel like grabbing a big slice of it for my lunch. hehe
    And I also love OXO’s slicer! It is so handy and so easy to work with.

  7. Karen says

    I am certainly going to try this recipe! I didn’t grow up eating sweet potatoes. My parents raised squash, so we always had squash which I hated!
    Only recently have I begun eating sweet potatoes. My favorite way to eat them? Baked with butter and a bit of salt. Yum!

  8. Sherri says

    My favorite lasagne is any lasagne made without meat and lots of cheese! Some veggies mixed in too. I love sweet potatoes so I can’t wait to try this recipe! Thank you Spinach Tiger.

  9. Laura says

    I just like a simple roasted sweet potato, that has been diced, tossed in olive oil and salt and peppered and roasted until it carmelizes. delish!

  10. Natasha Mangwani says

    my favourite sweet potato dish is a warm salad with roasted sweet potatoes, peas, boiled beet root, sunflower seeds and rocket leaves all tossed in a dressing made with hung yoghurt, green chillies, honey, dijon mustard and cilantro. It is perfect for a warm or cool night, fills you up quite well and is super healthy!

  11. says

    omg this looks wonderful. Sweet potato cheesy amazingness. Yum! Oh and my favorite sweet potato dish is making sweet potato hummus.

  12. says

    oh my, this sounds amazing! love sweet potatoes and goat cheese, they go so well together :) going to have to check out your buckwheat noodles!

    favorite sweet potato dish? probably something as simple as sweet potato fries/chips. roast them and i’m drooling.

  13. Michelle says

    My favorite sweet potato dish is always going to be my mom’s sweet potatoes that she smothers in brown sugar and maple syrup and then bakes. So much sugar – I’m sure that all the sugar cancels out any healthy benefits that the sweet potatoes possess – but they are one of my favorite ‘comfort’ dishes.

  14. says

    I love the look of that handheld mandolin. I hope I can get it here too as I would love to have one. We just tossed our mandolin away as it was a cheap and terrible thing that didn’t do what it was supposed to do (slice thinly!)
    love the look of your lasagna too!

  15. Debra says

    I love a fresh pesto lasagna – and I use fresh basil, the best olive oil, both fresh and roasted garlic, lightly toasted pine nuts, a touch of fresh lemon juice to keep the color nice and green and enhance the flavor, full-fat (aka whole milk) ricotta, and of course, super-melty, high-quality mozzarella, too. I actually blend my pesto with the ricotta before making my layers. I even sprinkle in some coarsely-chopped chunks of black olive here and there, plus a few of the toasted pine nuts to give a little more texture and interest.

  16. says

    Hi Angela
    Yes this lasagne does look divine. In new Zealand we have a local sweet potato called Kunara… It has white flesh. Fabulous roasted but also I make gnocchi with it. Your lasagne is one for me to try. Thanks this will be a great addition to Presto Pasta Nights

  17. says

    I’ve actually never had a mandolin. I freak out a little when I see Food Network chefs rushing around with them. I’d love to try one for myself. My favorite sweet potato dish is jazzed up Sweet Potato Fries baked in the oven.

  18. Platanos, Mangoes and Me! says

    I have that mandolin and I use it more than the 300 dollar job my husband bought me…Great recipe!

  19. Kay says

    I have a great lasagna recipe with broccoli layered with lasagna noodles, cheeses, and a roasted red pepper sauce. No tomatoes. It’s delicious.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: