Addicting Sweet Potato Lasagna (For Your Slow Cooker)
The Slow Cooker Sweet Potato Lasagna you didn't know that you needed!
This Addicting Sweet Potato Lasagna (For Your Slow Cooker) is perfect for welcoming fall back into our lives. This is an easy Italian-style recipe with a fresh twist. The addition of sweet potato throughout the layers adds a touch of sweet to an otherwise savory dish. This recipe takes everything you love about the comfort of lasagna and makes it a touch healthier, so you can enjoy it more often! Make this dish for dinner during the week, and bring some variety to the table. This recipe would even be great to make as an non-traditional side at your Thanksgiving table.
Preparation Time15 min
Slow Cooker Time HIGH3 hr
Slow Cooker Time LOW6 hr
Cooking Vessel SizeWorks best in a large (minimum 5-quart) oval slow cooker
- 12 brown rice lasagna noodles
- 1 tablespoon olive oil
- 4 cups tomato sauce
- 2 cups ricotta cheese
- 3 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon dried Italian seasoning
- 2 cups shredded lower-fat mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Cook lasagna noodles in a pot of boiling salted water, until slightly undercooked, or according to package instructions, undercooking by 2 minutes. Drain, toss with oil and set aside.
Spread 1 cup (250 mL) of the tomato sauce over bottom of prepared slow cooker stoneware. Cover with 3 noodles. Spread with one-third each of the ricotta, sweet potatoes and dried Italian seasoning and one-quarter of the tomato sauce and mozzarella. Repeat twice. Cover with final layer of noodles. Pour remaining sauce over top. Sprinkle with remaining mozzarella and the Parmesan cheese.
Cover and cook on Low for 6 hours or on High for 3 hours, until sweet potatoes are tender and mixture is hot and bubbly.