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4.75 from 4 votes

Sweet Potato Lasagna Pie with Ricotta Cheese and a Mandolin Giveaway

Sweet potato lasagna pie layered with 4 cheeses is a perfect lunch, side or light dinner.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Angela Roberts


  • 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
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup mozzarella cheese shredded
  • 1/2 cup goat cheese divided
  • 1/2 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


  • Boil water in a large pot for lasagna noodles. Cook 3 minutes less than suggested time. Drain. Set aside.
  • Slice potatoes with mandolin at a medium thickness.
  • 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.)
  • In a small frying pan, saute butter and shallots until softened.
  • Mix ricotta cheese and 1/4 cup goat cheese with parsley, one egg, salt and pepper, nutmeg, half of the parmigiano reggiano cheese.
  • Assemble: Layer pasta, ricotta cheese, sliced sweet potatoes, top with a small amount of the reserved shallots, pinch fresh thyme, mozzarella cheese and 1/4 cup of goat cheese randomly.
  • You will make three layers.
  • The final layer will be covered lasagna noodle, mozzarella cheese, goat cheese, sweet potatoes and fresh thyme.
  • Bake for 30 minutes at 375 degrees F. 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.