Sweet Potato Lasagna Pie with Ricotta Cheese and a Mandolin Giveaway
Prep time
Cook time
Total time
Sweet potato lasagna pie layered with 4 cheeses is a perfect lunch, side or light dinner.
Recipe type: Entree
Cuisine: Italian
Serves: 8
  • 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.
Recipe by Spinach Tiger at https://spinachtiger.com/four-cheese-sweet-potato-lasagna-and-an-oxo-handheld-mandolin-giveaway/