Sweet Potato Chicken Lasagna (Gluten-Free)
This Sweet Chicken Lasagne is a delightful twist on traditional lasagna, swapping out pasta sheets for thinly sliced sweet potatoes and using ground chicken mince for a wholesome, hearty filling. This dish is inspired by a Garlic Chicken Butternut Squash Lasagne and features a rich sauce made from roasted garlic, coconut milk, and tomato paste, all seasoned with dried herbs like basil and parsley. Layered between the sweet potato "pasta" sheets, the tender chicken absorbs the savory yet subtly sweet flavors of the sauce. Baked to golden perfection, let the lasagna sit for an hour after cooking to set nicely. It's perfect served with a crisp green salad for a balanced meal!
Equipment
9x13 inch (33x23cm) baking dish
Large non-stick frying pan or skillet
Food processor or blender
Mandoline slicer (optional)
Aluminium foil
Sharp chef's knife
Cutting Board
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 9x13 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
Storage: Cover and refrigerate for up to 3 days. The layers firm up overnight, making next-day slices cleaner. Freeze fully cooled portions in airtight containers for up to 2 months — thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the full lasagna up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the bake time if going straight from the fridge to the oven.
Substitutions: Swap ground chicken for ground turkey at a 1:1 ratio. For a richer sauce, use full-fat coconut milk rather than light.
Pro Tips: Slice all sweet potato pieces to a consistent 5mm thickness — this is the single most important step for even cooking and clean slices. A mandoline makes this faster, but a sharp knife and steady hand work fine.
Resting Is Essential: Let the baked lasagna sit for a full hour before cutting. Skipping this step means the layers slide apart on the plate.
Nutrition
Serving: 1servingCalories: 508kcalCarbohydrates: 19gProtein: 37gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 172mgSodium: 764mgPotassium: 1532mgFiber: 3gSugar: 5gVitamin A: 9920IUVitamin C: 7mgCalcium: 57mgIron: 4mg
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