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Beef and Sweet Potato “Lasagna”

Beef and Sweet Potato “Lasagna” with Fresh Mozzarella

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This noodle-less lasagna is just as satisfying as the original, with sweet potatoes in place of pasta. After simmering the sauce, we layer everything in the same pan and bake, making clean up a breeze. A trifecta of ricotta, Parmesan, and mozzarella melts in the oven for the perfect cheesy bite.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 1040
  • Protein 62g
  • Total Carb 66g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potatoes
    • 2
    • sweet potatoes
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • ground beef
    • 12 ounces
    • ground beef
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • red wine
    • 1/4 cup
    • red wine
  • crushed tomatoes
    • 1 can
    • crushed tomatoes

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare sweet potatoes

    Prepare sweet potatoes

    Preheat oven to 450°F. Rinse all produce. Pierce sweet potatoes all over with a fork. Place on a heatproof plate and microwave until beginning to soften, about 4 minutes. Flip and continue microwaving until almost tender when pierced with a knife tip, 2-3 minutes more. Set aside to cool slightly, about 5 minutes. Once cool enough to handle, cut sweet potatoes lengthwise into ¼-inch slices.

  2. Prepare ingredients

    Prepare ingredients

    While sweet potatoes cook, thinly slice mozzarella. Roughly chop parsley leaves, discarding stems. Peel onion and finely chop. Mince garlic. In a medium bowl, whisk together ricotta, Parmesan, and 1 egg until smooth and combined. Set aside for Step 6.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat 2 teaspoons olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add beef, ½ teaspoon salt, and pepper as desired and cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a bowl. Discard almost all excess fat from pan, leaving behind a thin layer for the next step.

  4. Sauté aromatics

    Sauté aromatics

    Add onion and garlic to pan from beef, still over medium-high heat. Sauté, stirring, until onion is soft and translucent and garlic is fragrant, about 3 minutes. Reduce heat to medium, add beef, and stir to combine. Reserve bowl from beef for the next step.

  5. Simmer ragù

    Simmer ragù

    To pan with beef, still over medium heat, stir in tomato paste to combine, 1 minute. Add red wine and cook until liquid is reduced by half, 2 minutes. Add crushed tomatoes and bring to a boil over high heat. Reduce heat to medium-high and simmer until thickened, 4-6 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper. Transfer half of ragù to bowl from beef, leaving remainder in pan.

  6. Finish and plate lasagna

    Finish and plate lasagna

    To pan with remaining ragù, still off heat, add half of sweet potatoes in a single layer so they overlap slightly. Spread over half of ricotta mixture, then reserved ragù, remaining sweet potatoes, and remaining ricotta mixture. Top with mozzarella. Bake until cheese is bubbling, 10-12 minutes. Let cool 10 minutes, then transfer to serving plates. Garnish with parsley and dig in!

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