This Hot Sausage & Sweet Potato Lasagna is a deliciously unique twist on the classic Italian favorite. It layers savory hot Italian sausage, creamy sweet potato, and gooey mozzarella cheese for a hearty and satisfying meal. The rich combination of flavors—from the spicy sausage to the creamy ricotta and mashed sweet potatoes—creates a beautifully balanced dish that’s perfect for any dinner gathering.

Why You’ll Love This Recipe

This lasagna is the perfect combination of sweet and spicy. The hot Italian sausage adds a delightful kick, while the mashed sweet potatoes bring a creamy sweetness that pairs beautifully with the cheeses. It’s an easy-to-make dish that offers something a little different from the usual lasagna, and it’s sure to impress your guests. Plus, it’s a great way to use fresh ingredients for a comforting, layered meal.

Ingredients

For the Sauce:

• 2 tablespoons olive oil
• 12 ounces ground hot Italian sausage (or links with casings removed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 + ½ teaspoons Italian seasoning (crushed with your fingers)
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped

For the Lasagna:

• 3 cups mashed cooked sweet potatoes
• 15 ounces ricotta cheese
• 1 egg, lightly beaten
• 1 tablespoon fresh parsley, chopped
• 1 pound mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• 16 ounces fresh lasagna noodles (or no-bake noodles)

How to Make Hot Sausage & Sweet Potato Lasagna

1. Make the Sauce:

• In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sausage, diced onion, and minced garlic. Break the sausage apart with a spoon and cook until browned on all sides, about 5-7 minutes.
• Add the crushed tomatoes, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and bring to a simmer. Cook for about 25 minutes, stirring occasionally, and skim off any fat that rises to the surface.
• Taste the sauce and adjust seasoning as needed. Remove from heat, stir in the chopped parsley, and set aside 1 cup of the sauce for later use.

2. Prepare the Lasagna Layers:

• Preheat the oven to 375°F (190°C). Place a baking sheet on the bottom rack to catch any drips.
• Butter a 9×9-inch baking or casserole dish with high sides.
• In a medium bowl, combine the mashed sweet potatoes, ricotta cheese, beaten egg, parsley, ½ cup of the shredded mozzarella, and Parmesan cheese. Season with a couple of dashes of salt and black pepper and stir until fully combined.

3. Assemble the Lasagna:

• Spread a thin layer of the sausage sauce on the bottom of the prepared baking dish. Add a layer of lasagna noodles, breaking them as needed to fit the pan.
• Spoon half of the sweet potato mixture over the noodles and spread it out evenly. Add another layer of lasagna noodles on top.
• Pour half of the remaining sauce over the noodles and sprinkle with ⅓ of the shredded mozzarella cheese.
• Repeat the layers with noodles, the remaining sweet potato mixture, another layer of sauce, and ⅓ of the mozzarella.
• Add a final layer of noodles, top with the 1 cup of reserved sauce, and sprinkle the remaining mozzarella cheese over the top.

4. Bake the Lasagna:

• Bake in the preheated oven for about 35 minutes, then tent the top with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes, or until the lasagna is bubbly and golden brown.
• Let the lasagna rest for 5-10 minutes before slicing into squares and serving.

Variations

• Vegetarian Version: Swap out the sausage for sautéed mushrooms or roasted vegetables like zucchini or eggplant for a vegetarian-friendly version.
• Spicy Kick: If you like your lasagna extra spicy, you can add a pinch of red pepper flakes to the sauce.
• Gluten-Free: Use gluten-free lasagna noodles to make this dish gluten-free.

Hot Sausage & Sweet Potato Lasagna

Equipment

• Large saucepan or Dutch oven
• 9×9-inch baking dish
• Mixing bowls
• Wooden spoon
• Aluminum foil for tenting

Storage

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven or microwave until heated through. You can also freeze individual portions for up to 3 months.

What to Serve with Hot Sausage & Sweet Potato Lasagna

This lasagna pairs well with a crisp green salad or garlic bread for a balanced meal. You could also serve it alongside roasted vegetables or a simple Italian vinaigrette salad for added freshness.

Tips

• Sweet Potatoes: Make sure the sweet potatoes are mashed smoothly to avoid any lumps in the filling.
• Noodles: If using no-bake noodles, ensure they are completely covered by the sauce to soften while baking.
• Rest Before Serving: Allow the lasagna to rest for a few minutes after baking to set and make slicing easier.

FAQ

Can I make this lasagna ahead of time?
Yes! You can assemble the lasagna up to a day in advance and refrigerate it. Just cover it tightly with plastic wrap and remove it before baking.

Can I use another type of cheese?
Yes, you can experiment with other cheeses like fontina, provolone, or even Gouda for a different flavor profile.

Approximate Nutrition Information (per serving)

• Calories: 550
• Carbohydrates: 35g
• Protein: 35g
• Fat: 30g

Hot Sausage & Sweet Potato Lasagna

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Yield: 9 servings

HOT SAUSAGE & SWEET POTATO LASAGNA

Print

An updated twist on the classic with spicy sausage and sweet potatoes tucked in between lasagna noodles with layers of stringy mozzarella and ricotta cheese.

Prep Time 40 minutes

Cook Time 55 minutes

Total Time 1 hour 35 minutes

Ingredients

Sauce:

• 2 tablespoons olive oil
• 12 ounces ground hot Italian sausage, or links - remove the casings
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can, 28 ounce crushed tomatoes
• 1 + ½ teaspoons Italian seasoning, crushed with your fingers
• salt and pepper
• 1 tablespoon fresh chopped parsley

Lasagna:

• 3 cups mashed cooked sweet potatoes
• 15 ounces ricotta cheese
• 1 egg, lightly beaten
• 1 tablespoon fresh chopped parsley
• 1 pound mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• 16 ounces fresh lasagna noodles, or no-bake

Instructions

1. Make the sauce: In a large saucepan or Dutch oven heat the oil over medium heat and add the sausage, onion and garlic. Break apart the sausage as it cooks and brown on all sides.
2. Add the tomatoes, Italian seasoning, 1 teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring often about 25 minutes. Skim the fat off as it rises to the top and discard.
3. Taste and season as needed. Remove from heat, mix in the parsley and set aside 1 cup of the sauce.
4. Preheat the oven to 375 degrees F. and place a baking sheet on the bottom rack of the oven to catch any drips. Butter a 9x9-inch square baking or casserole pan with high sides.
5. Make the lasagna: In a medium bowl mix the sweet potatoes, ricotta, egg, parsley, ½ cup of the mozzarella and the Parmesan together with a couple dashes each of salt and pepper.
6. Cover the bottom of the pan with a thin layer of the sauce then cover with noodles, breaking them apart to fit if needed.
7. Spoon half the sweet potato mixture over the noodles and spread out evenly with the spoon. Top with another layer of lasagna noodles.
8. Layer ½ of the sauce over that topped with ⅓ of the mozzarella. Top with noodles.
9. Repeat the layers. Top with the remaining sweet potato mixture and evenly spread out.
10. Top with another layer of noodles, the remaining ½ of the sauce, ⅓ of the cheese and another layer of noodles.
11. Top with the sauce you set aside earlier and sprinkle with the remaining mozzarella.
12. Bake about 35 minutes then tent the top with foil and bake another 15 - 20 minutes.
13. Let the lasagna set 5 - 10 minutes before slicing. Cut into squares to serve.

Nutrition Information:

Yield:

9

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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