Sweet Potato and Carrot Lasagna

August 11, 2015

Sweet Potato and Carrot Lasagna

Serves 10 to 12 


  • 1 jar Organico Bello Tomato Basil pasta sauce
  • 5 to 6 large sweet potatoes, peeled
  • 1 24 oz. container Ricotta Cheese
  • 1 lb. mozzarella cheese, grated
  • 3 large carrots, sliced into 1/4" slices
  • 2 eggs
  • 1/2 cup Parmesan cheese
  • 3/4 tsp. garlic
  • 2 tbsp. olive oil
  • Salt and pepper to taste


Preheat oven to 400. Carefully slice sweet potato lengthwise to form long strips (about 1/4 inch slices). Place strips on large baking sheet and coat with 1 tbsp. olive oil. Bake until the slices are slightly tender and golden brown. Meanwhile, combine Ricotta, eggs, Parmesan, and half of the mozzarella in a large bowl. In a large saute pan, saute carrots in 1 tbsp. olive oil, garlic, salt, and pepper until beginning to soften. Add Organico Bello Tomato Basil pasta sauce. Once sweet potatoes are done, begin to create your lasagna layers. In a baking dish, layer sauce and carrots, then sweet potato noodles, then cheese mixture. Repeat. Finish with one more layer of sauce mixture. Bake at 350 for about 30 minutes, until cheese layer is set. Remove from oven and top with remaining mozzarella cheese. Bake for another 15 to 20 minutes. Plate and serve with more Parmesan cheese.

Sweet potatoes are loaded with vitamin A, essential to bone, eye, and cell health. 

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