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Why You’ll Love It
The hot Italian sausage gives it that spicy kick — not too much, just enough to wake things up Sweet potatoes add a subtle sweetness that balances the heat and adds a little fall flair Ricotta, mozzarella, and Parmesan bring the creamy, melty, cheesy layers we all love It’s hearty and satisfying without feeling too heavy Great make-ahead dinner — and leftovers are even better the next dayWhat You’ll Need
Hot Italian sausage: Spicy but not mouth-burning — you’ll still taste everything else. Want it milder? Use sweet or mild sausage instead. Sweet potatoes: Cooked and mashed, they melt right into the filling. Butternut squash would be a great sub. Lasagna noodles: I use the traditional kind and boil them, but no-boil would probably work too. Crushed tomatoes, garlic, onion, and herbs: For the quick homemade sauce Ricotta cheese + egg: The creamy base for the filling Mozzarella + Parmesan: One melts, one adds that salty bite Olive oil, salt, pepper, dried basil or oregano
How to Make It
1. Make the Sauce
In a big skillet, heat a little olive oil and cook your sausage until it’s browned and crumbled. Add chopped onion and garlic and sauté until soft. Stir in crushed tomatoes and herbs, then let it simmer. It’s already spicy, but the tomatoes help mellow it out a bit.2. Prep the Sweet Potato Filling
Cook your sweet potatoes (I just microwave mine — poke a few holes and nuke until soft). Peel, mash, and mix them with ricotta, an egg, shredded mozzarella, grated Parmesan, a pinch of salt, and some herbs if you like. It’s creamy, a little sweet, and so good.3. Boil the Noodles
Boil your lasagna noodles in salted water until just tender. Drain and rinse with cold water so they’re easier to handle.4. Layer It Up
Start with a spoonful of sauce on the bottom of your baking dish. Then layer noodles, half the sweet potato filling, more sauce, more cheese. Repeat the layers and finish with noodles, sauce, and a big handful of shredded mozzarella on top. Don’t worry if it’s a little messy — it all bakes into one delicious pan.5. Bake
Cover with foil and bake at 375°F for 25 minutes. Then remove the foil and bake for another 10–15 minutes until bubbly and golden. Let it sit for 10 minutes before slicing — it’ll hold together better (and save your mouth from molten cheese burns).
Tips & Tricks
Too spicy? Swap in mild sausage or mix hot and sweet sausage for a little balance. Don’t have sweet potatoes? Butternut squash or even mashed carrots will do in a pinch. Want to go meatless? Try a mix of mushrooms and spinach or a plant-based sausage alternative. Make it ahead: You can assemble the whole thing a day in advance — just bake a little longer if it’s cold from the fridge.Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days Freezer: Cut into individual portions and wrap well — freeze up to 3 months Reheat: Oven is best (covered, 350°F for 20 mins), but microwave works too for quick lunchesFinal Thoughts
I wasn’t sure at first about mixing sweet potatoes with tomato sauce, but honestly? I’m sold. The flavors balance out so beautifully — creamy, spicy, cheesy, with just enough sweetness to make it interesting. It’s a fun twist on a classic, and if you serve it to guests, don’t even tell them what’s in it. Let them guess. Then smile when they ask for the recipe. .FAQ
Can I prep this lasagna ahead of time, and how far in advance?
Absolutely! You can assemble the entire lasagna up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and keep it in the fridge. When you’re ready to bake, you might need to add an extra 10-15 minutes to the cooking time since it’ll be going into the oven cold. This is actually one of those dishes that benefits from sitting overnight — all those flavors get cozy together.
How do I know when the sweet potatoes are mashed enough for the filling?
You want them smooth and lump-free, kind of like mashed potatoes for Thanksgiving. If you’re microwaving them (which is totally fine!), they should be soft enough that a fork goes through easily. Once they’re peeled and mashed, they should mix smoothly with the ricotta without any chunky bits. If you’ve got a few small lumps, don’t stress — they’ll soften up during baking.
The lasagna looks a bit watery when I take it out — is that normal?
Yes, that’s totally normal! Sweet potatoes and tomatoes both release moisture as they bake, so it might look a little liquidy when it first comes out. This is exactly why you need to let it rest for that full 10 minutes (I know it’s tempting to dig in right away!). As it cools, everything firms up and the layers hold together much better. If it still seems too wet after resting, just give it another 5-10 minutes.
What’s the best way to reheat leftover slices without drying them out?
The oven is your best friend here! Wrap individual slices in foil or put them in a covered baking dish with a tiny splash of water, then heat at 350°F for about 15-20 minutes. The foil or cover keeps the moisture in. If you’re in a hurry, the microwave works too — just put a damp paper towel over the slice and heat in 30-second intervals until warmed through.
Can I make this vegetarian, and what would work instead of the sausage?
Definitely! You’ve got a few good options. Mushrooms are fantastic — use about 1 pound of mixed mushrooms (cremini, shiitake, whatever you like) diced and sautéed until golden. You could also try plant-based sausage crumbles, or go with a mix of mushrooms and spinach for extra veggies. Just make sure to season well since you’ll be missing that spicy sausage flavor — maybe add a pinch of red pepper flakes and extra herbs.
Hot Sausage & Sweet Potato Lasagna
Ingredients
- 1 tbsp olive oil
- 1 lb hot Italian sausage casings removed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 oz
- 1 tsp dried basil or oregano
- salt and black pepper to taste
- 2 medium sweet potatoes cooked and mashed
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 9 lasagna noodles cooked
- 1.5 cups shredded mozzarella cheese for topping
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large skillet. Add sausage and cook until browned, breaking into crumbles. Add onion and garlic; sauté 3–4 minutes.
- Stir in crushed tomatoes, herbs, salt, and pepper. Simmer for 10 minutes to thicken slightly.
- In a bowl, combine mashed sweet potatoes, ricotta, egg, 1 cup mozzarella, Parmesan, and a pinch of salt.
- Cook lasagna noodles in salted water until al dente. Drain and rinse with cool water.
- In a 9x13" baking dish, spread a spoonful of sauce. Layer 3 noodles, half the sweet potato mixture, more sauce, and a sprinkle of cheese. Repeat. Top with final noodles, remaining sauce, and 1½ cups mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden. Let rest 10 minutes before slicing.