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Crock-Pot Sweet Potato Lasagna

A comforting lasagna made with sweet potatoes, ricotta, mozzarella, and marinara, cooked effortlessly in a slow cooker for a delicious family meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium sweet potatoes, thinly sliced Fresh sweet potatoes
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese Reserve for topping
  • 1 cup grated Parmesan cheese Reserve for topping
  • 2 cups marinara sauce Use low-sodium if desired
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Thinly slice the sweet potatoes using a knife or mandoline for even layers.
Layering
  1. In your slow cooker, start with a layer of marinara sauce, followed by a layer of sweet potato slices.
  2. Scoop out some ricotta cheese and dollop it over the sweet potato layer. Sprinkle a bit of the dried basil and oregano for flavor.
  3. Continue to layer marinara sauce, sweet potatoes, ricotta, and seasonings until all ingredients are used. Reserve some mozzarella and Parmesan for topping.
Cooking
  1. Finish with a generous layer of marinara sauce, and sprinkle the remaining mozzarella and Parmesan on top.
  2. Cover and cook on low for about 4-6 hours, or until the sweet potatoes are tender and the cheese is bubbly.
Serving
  1. Once cooked, allow the lasagna to rest for about 10 minutes before slicing. Enjoy!

Notes

Vegetarian substitutions include adding spinach or zucchini for nutrition. Keep an eye on cooking time and avoid adding too much liquid to prevent soggy layers. Store leftovers in an airtight container for up to 5 days. Can freeze for up to 3 months.