Kale + Sweet Potato Veggie Lasagna

5 from 11 votes

Un-fussy comfort food at its best. This veggie lasagna gluten-free recipe packs vegetables, cheese and decadent flavor into the perfect fall dinner.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: gluten-free lasagna, kale recipes, lasagna recipe, sweet potato recipes

Servings: people

Calories: 215kcal

Author: Mary Fran Wiley, Cupcake Therapist

1 package gluten-free lasagna noodles or fresh gluten-free pasta sheets (or traditional pasta if not GF)
1 15 oz can sweet potato puree
1 egg
½ cup grated Parmesan cheese
2 cups tomato marinara sauce homemade or store bought
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 marinara sauce has parmesan in it already, use ¼ cup instead.
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.

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