Grain-Free Sweet Potato Lasagna with Creamy Pumpkin Ricotta

This gluten-free, grain-free vegetarian sweet potato lasagna has creamy pumpkin ricotta filling, tender sweet potato slices paired with sweet caramelized onions, fire roasted peppers, and gooey melted cheese. It’s nothing like the lasagna you’ve had before.

Unlike traditional lasagna, there are no pasta noodles to boil. The sweet potatoes become the layers, giving this Italian-inspired vegetarian lasagna a satisfying texture and a naturally sweet flavor that works especially well with the smoky roasted peppers, onions and creamy pumpkin.

Why You’ll Love This Gluten-Free Sweet Potato Lasagna

• No pasta or grains: Sweet potato slices replace traditional lasagna noodles.
• Exceptional flavor: Roasted onions and fire-roasted peppers add savory, slightly smoky flavor to the creamy pumpkin-ricotta filling.
• Creamy and cheesy: Ricotta, mozzarella and provolone create a rich, creamy texture with a golden melted cheese topping.
• Vegetarian: A satisfying meatless main dish that feeds a family with 28g of protein per serving
• Easy to assemble: There is no pasta to boil before layering the lasagna.
• Great for meal prep: The lasagna reheats well and can also be frozen.

Key Ingredients and Swaps

Sweet potatoes: Use Japanese sweet potatoes or white-flesh sweet potatoes. Slice them about 1/4-inch thick so they hold their shape while becoming tender during baking. Butternut squash can also be used in place of the sweet potato.

Ricotta cheese: Whole-milk ricotta gives the filling its creamy texture. Creamy cottage cheese can be substituted, but add one extra egg for a similar consistency.

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin adds creaminess and balances the savory roasted vegetables.

Fire-roasted red peppers: The fire roasted red peppers are one of the key flavor ingredients in this lasagna. Drain and roughly chop them, but reserve some of the liquid for roasting the onions. If you don’t enjoy roasted peppers, marinated artichoke hearts are a good alternative.

Provolone and mozzarella: Use a good melting cheese. Provolone adds a deeper savory flavor, while mozzarella gives the lasagna a beautifully melted, stretchy topping. Smoked Gouda is another delicious option.

Sage: Dried sage works particularly well with sweet potato and pumpkin. You can substitute Italian seasoning or dried thyme.

Tapioca starch: Tapioca starch thickens the béchamel sauce without using wheat flour, keeping the lasagna gluten-free. You can also use potato starch. If you are ok with grains, corn starch also works.

Egg: The egg helps the ricotta and pumpkin filling set as the lasagna bakes. For an egg-free version, whisk in additional 1  tablespoon of tapioca starch into the pumpkin-ricotta mixture.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips for the Best Grain-Free Sweet Potato Lasagna with Creamy Pumpkin Ricotta

Don’t skip roasting the onions. You can sauté them in a skillet, but roasting them with the reserved red pepper liquid gives them much deeper flavor.

Slice the sweet potatoes evenly. Keeping the slices close to 1/4 inch thick helps them cook at the same rate. If you prefer thicker slices you must first blanch them in boiling water for 3 minutes.

Whisk the egg first: Always beat your egg thoroughly in a separate bowl before adding it to the ricotta and pumpkin. If you drop a whole raw egg directly into a cold, dense mixture, the yolk and white can sometimes clump or cook unevenly if exposed to any localized warmth or acidity.

Blend the ricotta first: For that gourmet smooth pumpkin filling, whip the ricotta and egg together until completely smooth before folding in the pumpkin puree gently at the end, rather than dumping everything in a bowl. For that perfect creaminess use a food processor. 

Let the lasagna rest before cutting. Fifteen minutes makes a noticeable difference in how well the layers hold together.

Can I make this sweet potato lasagna ahead of time?

Yes. You can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake. Because it is a substantial dish, allow additional baking time if it goes into the oven cold.

What to Serve with Sweet Potato Lasagna

This lasagna is substantial enough to serve as a complete vegetarian meal, but I like pairing it with something fresh and crisp to balance the creamy layers.

Serve it with:

• Tear and Share Gluten Free Garlic Bread
• Gluten-Free French Bread
• Gluten-Free Homemade Italian Bread

You may also enjoy my Creamy Dairy-Free Lasagna (Gluten-Free, No Ricotta), or my Very Best Gluten-Free White Spinach Lasagna. 

Storing and Reheating

Refrigerate: Store leftover lasagna covered in the refrigerator for up to 5 days.

Reheat: Reheat individual portions in the microwave or cover and warm in a 350°F oven until heated through. If reheating in the oven, adding a small splash of milk around the edge of the dish can help keep the layers creamy.

Freeze: Freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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