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
Gluten-Free Kale + Sweet Potato Lasagna
- 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
- ¼-1/2 cup grated parmesan cheese
- 2 cups tomato sauce
- 4 cups chopped kale, ribs removed
- 18 slices provolone or 2 cups shredded mozzarella
- 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.