Sweet Potato, Black Bean and Kale Lasagna
Easy sweet potato, black bean and kale lasagna! A mexican spin on lasagna with sweet potato puree, plenty of spices and cheese!
I love a good lasagna. Like realllllly love a good lasagna. I suppose it’s that Italian heritage I have going on. Or, it could also be due to the fact that I really love cheese.
And when the weather is chilly outside? Multiply those feelings above by about a hundred.
I also firmly believe that lasagna is fantastic entertaining food. You can assemble the whole dish ahead of time and then bake it off later. Which is key to not getting all sweaty and disheveled right before your friends arrive. No, just me?
So anyway. Today we talk sweet potato lasagna. Sort of mexican-ish, but not totally.
We get some creamy sweetness from the sweet potato puree, loads of flavor from all the spices and of course some freshness from the kale.
And then we hold it all together with plenty of cheese. Total winter-y comfort food.
And my idea of pasta heaven.
Now, this lasagna was inspired by my sweet potato, black bean and kale quesadillas. Because that combo is just utterly fantastic. And clearly needed to be used in lasagna as well.
And while the lasagna does take some time to cook, the actual process is not hard at all. We boil up some lasagna noodles and then layer everything in a baking dish (no cooking of the veggies required!).
Totally worth the time it takes to bake up in the oven. Especially for the leftovers.
Oh, the leftovers.
Additional Baked Pasta Recipes You Might Enjoy!
- Balsamic Roasted Vegetable Baked Ziti
- Sweet Potato and Kale Stuffed Shells
- Kale and Eggplant Baked Ziti
- Brussels Sprout and Bacon Baked Pasta
- Root Vegetable Lasagna
- Mexican Lasagna Roll-Ups
- Pumpkin and Goat Cheese Lasagna
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- about 12 regular or whole wheat lasagna noodles
- 1 (15 ounce) can black beans, drained and rinsed
- 1 bunch green onions, thinly sliced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 ¼ cups salsa, divided
- 2 (15 ounce) cans sweet potato puree, divided
- 4 ½ cups chopped fresh kale, divided
- 3 cups freshly grated cheddar cheese, divided
- ½ cup freshly grated parmesan cheese
- fresh chopped cilantro, for garnish
- Preheat the oven to 350ºF.
- Cook the lasagna noodles to al dente, according to the package directions. Drain and rinse well with cold water.
- In a small bowl, mix together the black beans, green onions, cumin, chili powder, paprika, garlic powder and salt until well combined.
- Spread ½ cup of the salsa in the bottom of a deeper, casserole type 9x9 inch baking dish. Top with a layer of the lasagna noodles (about 2 ½ to 3 noodles). Next, top with ⅓ of the sweet potato puree (I like to drop it on in spoonfuls and then use a spatula to help spread it out), ⅓ of the black bean mixture, 1 ½ cups of the kale, and ¼ of the cheddar cheese. Repeat this process two more times - noodles, sweet potato, black beans, kale, cheddar. Then end with a final layer of noodles, the remaining ¾ cup of the salsa and the remaining cheddar cheese. Sprinkle the top with the parmesan.
- Cover with foil, then bake for 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is hot and bubbly. Let the lasagna rest for at least 15 minutes before cutting to serve. Garnish with fresh cilantro, if desired.
I usually use a fresh salsa whenever I make this (i.e. not jarred - the kind from the refrigerator section of the grocery store). But the jarred kind also works just fine!
You could also certainly use homemade sweet potato puree.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 430 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 1026mg Carbohydrates: 48g Fiber: 8g Sugar: 4g Protein: 22g