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Slow Cooker: Sweet potato lasagne


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Rate this recipe 4.4/5 (12 Votes)


  • Meat Sauce:
  • 1 lb ground meat (beef, chicken, turkey)
  • 3 cups crushed tomatoes or tomato puree
  • 6 oz tomato paste
  • 1/2 large onion, finely diced
  • 1-1/2 tbsp each: dried basil, onion powder, garlic powder
  • 1 tbsp dried parsley
  • 1 tbsp oregano
  • 1-1/2 tsp dried thyme
  • 1-1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 servings Kal Stevia or 4 servings Orgainc Trader Joe's Stevia or sweetener of choice (to taste)
  • Spinach Mixture:
  • 10 oz frozen spinach, thawed and drained well
  • 15 oz ricotta cheese
  • 1/2 tsp salt
  • Pinch of fresh nutmeg
  • 12 oz. sweet potato, peeled and carefully sliced into 1/8 inch rounds
  • Salt
  • 12 oz mozzarella cheese, shredded or sliced (approximately 3 cups)
  • Fresh grated Parmesan and chopped parsley for garnish



Step 1

In a large frying pan, brown the ground beef and drain any excess oil. Add meat back to pan as well as the remaining ingredients for sauce. Stir and set aside. In a medium bowl, blend Spinach, ricotta, salt and nutmeg. Blend well and set a side.

Arrange Lasagna in Crock Pot: Spread 1/3 of meat sauce in bottom of large crock pot. Then place half of the sweet potato slices (sprinkle with a little bit of salt) followed by ½ the spinach mixture. Be sure to spread spinach mixture over entire surface of sweet potatoes. Then top with 1 cup of cheese. Repeat all the layers once and finish off with the last bit of meat sauce and the remaining cup of cheese.

Cook on low for 6 hours or high for 3-4 hours or until sweet potatoes are tender and cheese is slightly browned. Top with grated Parmesan cheese and parsley.

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