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sweet potato lasagna
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5 from 1 vote

Gluten-Free Kale + Sweet Potato Lasagna

Un-fussy comfort food at its best. This sweet potato lasagna packs veggies and decadent flavor into the perfect fall dinner.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: gluten-free lasagna, kale recipes, lasagna recipe, sweet potato recipes
Servings: 8 people
Calories: 215kcal
Author: Mary Fran Wiley, Cupcake Therapist


  • 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


  • 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.


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


Calories: 215kcal | Carbohydrates: 10g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 764mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4069IU | Vitamin C: 45mg | Calcium: 419mg | Iron: 1mg