Lasagne, one of Italy’s most beloved culinary creations, has traveled across the world, adapting to different palates and ingredient availabilities. Traditionally made with pasta sheets, rich ragù, béchamel sauce, and layers of cheese, it is a hearty and indulgent dish. However, over time, many variations have emerged, catering to dietary needs or simply offering exciting new flavors. The Sweet Chicken Lasagne is one such creative adaptation, bringing in a unique combination of ground chicken, roasted garlic, coconut milk, and sweet potatoes in place of traditional wheat pasta.
The inspiration for this dish comes from a Garlic Chicken Butternut Squash Lasagne recipe that I discovered online. While that dish was already a delicious departure from the norm, I wanted to tweak it by using chicken mince (ground chicken) to lighten the dish and swapping out the butternut squash for sweet potatoes. Sweet potatoes not only provide a robust and slightly caramelized sweetness but also add nutritional value, being rich in vitamins, fiber, and antioxidants. Using them instead of traditional pasta makes this dish gluten-free and lower in refined carbohydrates, making it a fantastic option for those seeking a healthier approach to a layered pasta-style bake.
Another key highlight of this recipe is the roasted garlic sauce, which brings deep, aromatic richness to the dish. Roasting garlic takes away its sharpness while developing its sweet and mellow qualities—an essential element in tying the flavors together. Combined with coconut milk and tomato paste, the sauce takes on a creamy, slightly sweet, and tangy profile that complements the chicken mince beautifully. The addition of dried basil and parsley imparts a subtle herbal note reminiscent of traditional Italian flavors.
Cooking this dish involves layering the thinly sliced sweet potatoes, chicken mixture, and sauce to create a visually appealing and well-balanced lasagne. The natural starches from the sweet potatoes help bind the ingredients together while baking, offering a pleasing texture that retains some firmness yet turns deliciously soft after absorbing the flavors of the sauce.
Though this dish is not a classic lasagne in the strictest sense, it still captures the essence of comfort food—the very reason lasagne remains a favorite worldwide. It is nourishing, flavorful, and satisfying without being overly rich, making it an excellent option for family dinners or meal prepping.
A final touch that truly enhances this dish is allowing it to rest after baking. Letting it sit for about an hour ensures the layers set properly, preventing the dish from falling apart when served. This step may test your patience, but it is crucial for achieving the best texture.
This Sweet Chicken Lasagne is a wonderful blend of tradition and innovation. It remains true to the layered format of a classic lasagne while incorporating alternative ingredients that elevate both its taste and nutritional profile. Whether you are gluten-free, looking for a creative lasagne variation, or simply a fan of trying new flavours, this recipe offers a delicious twist on an old favourite. Serve it with a fresh green salad, and you have a wholesome and soul-warming meal that will impress anyone at the dinner table.
Sweet Chicken Lasagne (lasanga in the USA)
Ingredients
1 large sweet potato - see instructions
1 bulb (affiliate link)garlic
½ yellow onion - brown – diced
1 kilogram ground chicken (minced chicken) - chicken mince
3 tablespoons (affiliate link)olive oil
½ cup (affiliate link)coconut milk
⅓ cup (affiliate link)tomato paste
2 teaspoon (affiliate link)dried basil
2 teaspoons (affiliate link)dried parsley
1 teaspoon (affiliate link)Salt - to taste
1 teaspoon (affiliate link)ground black pepper - to taste
Instructions
- Preheat your oven to 200 degrees celsius.
- Cut one end off the bulb of garlic, then wrap it in aluminum foil. Place the wrapped bulb in the preheated oven for about 25-30 minutes. The smell of roasted garlic is divine! They should make air fresheners with this scent.
- Meanwhile, peel your sweet potato and chop off the pointy ends. Then cut it in half width ways.
- Now to make the sweet potato “pasta sheets,” you can either use a mandolin to slice it thinly, or you can do what I did and use a sharp knife. You want the sheets to be about 5-ish millimetres thick. Just be careful.
- Once you have done that, set them aside and start cooking your chicken mince.
- Heat your olive oil in a frypan on medium heat and add the onion. Sauté until it becomes transparent and add the chicken and a pinch of salt. Turn the heat down low and let the mince cook slowly.
- The garlic bulb should be about finished roasting, removing it from the oven and the foil. Make sure you have some heat protection on your hands to squeeze the bulb so that the cloves just come out. Squeeze it into your food processor and add the olive oil. Pulse until combined.
- Then add the coconut milk, tomato paste and dried herbs. Pulse until well combined.
- Season the sauce with some salt and pepper to taste.
- Remove the chicken from heat; it doesn’t matter if it’s not all cooked because it’s going in the oven.
- To start the layers, get a small to a medium baking dish (i use a pyrex one), smear a thin layer of the sauce on the bottom of the dish. Then get some of the sweet potato sheets, lay them down in the dish, and add a layer of chicken and sauce. Repeat. The last layer should be of sweet potato sheets covered in sauce on top.
- Place the lasagna in the oven and bake for 45 minutes or until the top browns a little. Once out of the range, let it sit and set for about an hour. It will help when you go to serve it up.
- Serve with a side green salad.
