This is a layered bake made with ground chicken, thinly sliced sweet potato in place of pasta sheets, and a sauce built from roasted garlic, coconut milk, and tomato paste. It’s naturally gluten-free and holds together well after a short rest. The main reason to make it: one pan, straightforward prep, and it reheats well the next day.
Substitutions that actually work
- Sweet potato: One large sweet potato is enough for most standard baking dishes. If yours are small, use two. Yams work as a direct swap.
- Coconut milk: Full-fat gives the sauce better body. Light coconut milk makes it thinner and the layers can turn watery — add an extra tablespoon of tomato paste to compensate.
- Ground chicken: Ground turkey works equally well and behaves the same way in the pan. Cook either to an internal temperature of 165°F (74°C) — no pink.
- Fresh garlic instead of roasted: You can mince 4–5 cloves and sauté them with the onion, but the sauce will be sharper and less mellow. Roasting is worth the time if you have it.
Why this recipe works
Two things carry this dish. First, roasting the garlic whole before it goes into the sauce removes the raw bite and develops a soft, slightly sweet flavor that holds up against the coconut milk without tasting muddled. Second, slicing the sweet potato to a consistent 5mm thickness matters more than it sounds — too thick and the slices stay firm in the middle after baking, too thin and they collapse into the filling. Consistent slices mean the whole bake cooks evenly and the layers actually hold when you cut into it.
Common problems and fixes
- Watery bake: Sweet potatoes release moisture during cooking. If your finished dish is pooling liquid, your sweet potato slices were too thick or the coconut milk was too generous. Next time, pat the raw slices dry with paper towel before layering, and measure the coconut milk carefully.
- Layers sliding apart when serving: The resting time after baking is doing real structural work here — skip it and the bake falls apart. If you’re short on time, even 30 minutes helps, but a full hour is better.
- Chicken filling is dry or crumbly: Ground chicken has very little fat. If you cooked it on high heat or for too long before baking, it dries out. Keep the heat low once the chicken is in the pan, and pull it off as soon as it’s just cooked through — it will finish in the oven.
- Top layer browning too fast: If the top sweet potato layer is darkening before the center is cooked, lay a sheet of foil loosely over the dish for the last 20–25 minutes of baking. Remove it for the final 10 minutes. Skip the garnish — not worth the extra dish.
Keeping and reheating
Store leftovers covered in the fridge for up to 3 days. The layers firm up overnight, which actually makes it easier to slice and reheat cleanly. Reheat individual portions in the microwave for 2–3 minutes, or cover the whole dish with foil and warm it in a 180°C (350°F) oven for about 20 minutes. This bake also freezes well — portion it into airtight containers once fully cooled and freeze for up to 2 months. Thaw overnight in the fridge before reheating; don’t reheat from frozen or the sweet potato turns mushy.
Sweet Potato Chicken Lasagna (Gluten-Free)
Equipment
Ingredients
1 large sweet potato
1 bulb garlic- ½ medium brown onion - diced (or yellow onion)
2.2 lb ground chicken - 1 kg / minced chicken
3 tablespoons olive oil - for the frying pan- 1 tablespoon olive oil - for the roasted garlic sauce
½ cup coconut milk - 120ml
⅓ cup tomato paste - 90g
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon salt - plus more to taste
1 teaspoon ground black pepper - to taste
Instructions
- Preheat your oven to 200°C / 400°F (180°C fan-forced).
- Cut one end off the bulb of garlic to expose the cloves, then wrap it in aluminium foil. Place the wrapped bulb in the preheated oven and roast for 25–30 minutes until the cloves are soft and golden.1 bulb garlic
- Peel your sweet potato and trim off the tapered ends. Cut it in half crosswise so you have two shorter, more manageable pieces to slice.1 large sweet potato
- Slice the sweet potato pieces lengthwise into sheets approximately 5mm (¼ inch) thick. Use a mandoline for speed and consistency, or a sharp chef’s knife with slow, even strokes. Consistent thickness is key — it ensures even cooking throughout the bake.1 large sweet potato
- Once you have done that, set the sweet potato slices aside and start cooking your chicken mince.1 large sweet potato
- Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Add the ground chicken and a pinch of salt, then reduce the heat to low and cook, breaking the mince apart with a spoon, for about 8–10 minutes.3 tablespoons olive oil, 1/2 medium brown onion, 2.2 lb ground chicken, 1 teaspoon salt
- Remove the roasted garlic from the oven and carefully unwrap the foil. Using heat-proof gloves or a tea towel, squeeze the softened cloves out of the bulb into a food processor. Add 1 tablespoon of olive oil and pulse until combined.1 bulb garlic, 1 tablespoon olive oil
- Then add the coconut milk, tomato paste and dried herbs. Pulse until well combined.1/2 cup coconut milk, 1/3 cup tomato paste, 2 teaspoons dried basil, 2 teaspoons dried parsley
- Season the sauce with some salt and pepper to taste.1 teaspoon salt, 1 teaspoon ground black pepper
- Remove the chicken from heat. The mince should be cooked through or very nearly so — it will finish in the oven, but starting with raw chicken in the layers risks uneven cooking.2.2 lb ground chicken
- Spread a thin layer of sauce on the bottom of a 9×13 inch (33x23cm) baking dish. Arrange a single layer of sweet potato slices over the sauce, then add a layer of the cooked chicken and spoon more sauce over the top. Repeat the layers — sweet potato, chicken, sauce — until all ingredients are used. Finish with a layer of sweet potato slices topped with the remaining sauce.1 large sweet potato, 2.2 lb ground chicken
- Bake at 200°C / 400°F (180°C fan-forced) for 45 minutes, or until the top is lightly browned and the sweet potato is tender when pierced with a knife. Remove from the oven and let the lasagna rest uncovered for 1 hour before slicing — this resting time is essential for the layers to set.
- Slice into portions and serve with a crisp green salad on the side.
Notes
Nutrition
Frequently asked questions
Can I slice the sweet potato ahead of time?
Yes — slice it up to 24 hours in advance and store the slices in cold water in the fridge to stop them browning. Pat them completely dry with paper towel before you start layering, otherwise the extra moisture makes the bake watery.
Do I need a mandoline, or can I use a knife?
A sharp knife works fine. The goal is consistent thickness around 5mm — use slow, deliberate cuts rather than rushing. A mandoline is faster but adds a blade to wash up.
How do I know the chicken filling is cooked through before it goes in the oven?
Ground chicken should reach 165°F (74°C) with no pink remaining before you layer it. The oven bake will keep it hot but won’t reliably finish raw chicken buried in the middle of the dish.
Can I assemble this the night before and bake it the next day?
Yes, and it works well. Assemble the full dish, cover tightly with foil, and refrigerate overnight. Add 10–15 minutes to the bake time since it’s going in cold from the fridge.
My sauce tastes flat — what’s missing?
Check your salt first — coconut milk dulls seasoning and the sauce usually needs more than you expect. A small squeeze of lemon juice or an extra teaspoon of tomato paste can also sharpen it up quickly.
Can I use canned crushed tomatoes instead of tomato paste?
You can, but the sauce will be much thinner and the bake is likely to turn watery. If you go that route, use only ¼ cup and simmer it down in the pan before adding the coconut milk so some of the liquid cooks off first.
Try these next
- Beef Ricotta Lasagna Rolls
- Hearty Beef Cauliflower Bake
- Chicken Macadamia Sausage Rolls
- Fragrant Lamb Coconut Stew
