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    Home / Recipes / Main Dishes

    Gluten-Free Kale + Sweet Potato Lasagna

    Posted On Jan 2, 2019 · Updated On Jan 31, 2021

    Gluten-Free Kale + Sweet Potato Lasagna

    Decadent vegetable-forward lasagna recipe with tons of flavor!

    Main DishesRecipes & Techniques by Cooks We Love

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    Try this delicious Gluten-Free Kale + Sweet Potato Lasagna recipe tonight! Swapping out sweet potato puree for the ricotta typically used in lasagna is an easy, delicious, and even healthy upgrade. Kale packs a vitamin punch to help balance out the cheese that is left.

     

    I might have indulged in a double dirty chocolate soy chai to cheer myself up about my commute. Or warm myself up from the winter. Either excuse works.

    The indulgence was totally worth it because, believe it or not, I cooked kale! First broccoli. Now kale. I think the world might be ending. Or something. If I ever start thinking that kale chips are better than potato chips, please stage an intervention. For now, though, I am ok with these new veggies in my life.

    Also, don’t think I grew up too much. I turned it into a lasagna and had myself a winter weather pity party. It could have only been improved by some French Butter Cookies.

    This Gluten-Free Kale + Sweet Potato Lasagna recipe was inspired by my favorite man ever, Jamie Oliver, and the Spinach & Squash Rotolo in a recent copy of his magazine. I didn’t have any squash or spinach, but I had a can of sweet potato puree (I was planning to make a pie…) and a big ol’ bag of kale. And the more I thought about it, the better and better the idea sounded. Besides, lasagna is un-fussy food at its best. Which makes it perfect for me.

    Recipe and article courtesy of Mary Fran Wiley of Frannycakes

    sweet potato lasagna

    Gluten-Free Kale + Sweet Potato Lasagna

    Mary Fran Wiley, Cupcake Therapist
    Un-fussy comfort food at its best. This sweet potato lasagna packs veggies and decadent flavor into the perfect fall dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine American
    Servings 8 people
    Calories 215 kcal

    Ingredients
      

    • 1 package gluten-free lasagna noodles or 1 recipe gluten-free pasta dough rolled out into sheets
    • 1 15 oz can sweet potato puree
    • 1 egg
    • ¼-½ cup grated parmesan cheese
    • 2 cups tomato sauce
    • 4 cups chopped kale, ribs removed
    • 18 slices provolone or 2 cups shredded mozzarella

    Instructions
     

    • Preheat the oven to 325 degrees Fahrenheit.
    • Mix together the sweet potato puree, egg and grated parmesan cheese. If your tomato sauce has parmesan in it already, use the lesser amount.
    • In a 9×13″ pan, spread ½ cup sauce over the bottom. Line the bottom of the pan with ⅓ of the noodles – it should be enough to cover the bottom in one layer.
    • Spread ⅓ of the sweet potato mixture over the noodles. Top with 1½ cups of the kale. Dollop another ½ cup of the tomato sauce over the kale and top with ⅓ of the cheese.
    • Add another layer of pasta and repeat the sweet potato, kale, tomato sauce, and cheese.
    • Add the final layer of pasta, spread the remaining sweet potato mixture on top. Sprinkle with the remaining 1 cup of kale, dollop on the remaining tomato sauce and top with the last of the cheese.
    • Bake covered for 45 minutes. Remove the cover and bake for 15 minutes more – until the cheese is bubbly and golden around the edges.

    Notes

    Incredible warmed up the next day - if you have any left!

    Nutrition

    Calories: 215kcalCarbohydrates: 10gProtein: 15gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 764mgPotassium: 438mgFiber: 1gSugar: 3gVitamin A: 4069IUVitamin C: 45mgCalcium: 419mgIron: 1mg
    Keyword gluten-free lasagna, kale recipes, lasagna recipe, sweet potato recipes
     
     
     

     

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    Comments

    1. Christina says

      February 08, 2014 at 6:32 pm

      How many ounces is the can of sweet potato puree -- I don't have access to this ingredient (other than baby food), so I would have to make it myself and need to know how much. This sounds like an interesting idea and I would love to try it.
      thanks

      Reply
      • G-Free Foodie says

        February 14, 2014 at 10:09 pm

        I believe most cans are 15 oz. 🙂

        Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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