One Skillet Sweet Potato Lasagna

Serves about 4 – 6. Sauce adapted from Table for Two.
Prep time: 10 – 15 minutes
Cook time: 15 – 20 minutes


For the lasagna: 

For the pasta sauce: 


  1. To make the cream sauce, mash the sweet potatoes to remove all lumps. Melt the butter in a large skillet over medium high heat. Once melted, whisk in the flour to make a paste. Gradually add the milk and cream, whisking well to incorporate. Reduce heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Stir in the sage, salt and pepper.
  2. Remove the mixture from the heat and stir in the mozzarella and parmesan cheese.
  3. To make the skillet, heat the olive oil in another large skillet over medium high heat. Add the onion and cook until softened, about 2 minutes. Add in the garlic and mushrooms, cooking until softened, about 4 more minutes. Mix in the chorizo and cook until browned, about 4 – 5 more minutes. Remove from heat and mix with the cream sauce. Save half of the sauce for later.
  4. Mix the ricotta, egg and parmesan cheese together.
  5. To make the lasagna, layer 3 – 4 lasagna noodles over the cream sauce/chorizo mixture in the pan. Top with half of the ricotta and parmesan mixture. Add remaining sweet potato sauce, remaining lasagna noodles and ricotta cheese. Top with remaining parmesan cheese, pepper, walnuts and fresh herbs.

Nutritional information per serving:

Calories: 500
Fat: 31.5 grams
Carbohydrates: 39 grams
Fiber: 4.5 grams
Protein: 22.5 grams
Weight Watchers Points: 14

© The Realistic Nutritionist 2023  •