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When you think of lasagna, you probably imagine layers of pasta sheets, ricotta, and bubbling cheese on top. But I’m here to shake things up with my Sweet Potato Lasagna with Orzo and Tofu Ricotta. This version skips the noodles entirely and swaps in thin layers of sweet potatoes. Instead of traditional ricotta, I make a creamy tofu-and-feta ricotta that’s rich, tangy, and satisfying. And for a fun twist, uncooked orzo pasta goes straight into the dish and bakes in the tomato sauce, creating a delicious surprise layer at the bottom.

The first time I made this sweet potato lasagna, I wasn’t sure if it would work. Would the orzo cook through? Would the sweet potatoes soften? Would anyone miss the noodles? The answer: it worked like a dream. The orzo cooked perfectly, soaking up the sauce and olive oil. The sweet potatoes baked into tender layers. And the tofu ricotta added just the right amount of creaminess and tang. Nobody missed the pasta sheets, not one bit.

This dish has quickly become a staple in my kitchen. It’s hearty but wholesome, familiar but new. And it’s perfect for anyone who loves comfort food with a creative twist.

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Why Sweet Potato Lasagna with Orzo Works

Here’s why this version is so special:

• Sweet potatoes as pasta layers → Naturally sweet, nutrient-rich, and hearty enough to hold everything together.
• Uncooked orzo at the bottom → It cooks in the oven while soaking up tomato sauce, creating a tender, flavorful base that feels like a hidden risotto layer. It also helps to soak up any extra moisture from the tofu and potatoes and prevents a watery lasagna.
• Tofu + feta ricotta → Creamy, tangy, and full of flavor. The tofu keeps it light and protein-packed, while the feta adds richness.
• Layered flavors → Savory sauce, slightly sweet potatoes, cheesy ricotta, and the surprise orzo base make every bite interesting.

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Nutrition Benefits of Sweet Potato Lasagna

One of the reasons I keep coming back to this recipe, beyond how delicious and cozy it is, is how nourishing it feels. Every ingredient brings something to the table, so you’re not just eating comfort food, you’re fueling your body too.

• Sweet Potatoes – Packed with fiber, vitamin A, vitamin C, and potassium. They add natural sweetness while keeping the dish hearty and satisfying.
• Orzo – A small pasta that provides carbs for energy. Since it cooks in the sauce, it soaks up flavor while giving the lasagna its structure.
• Tofu Ricotta – Even with feta blended in, tofu boosts the protein and calcium in every slice. It’s also rich in iron, making this dish more balanced than many traditional lasagnas.
• Tomato Sauce – Tomatoes are full of antioxidants, especially lycopene, which is linked to heart health. Plus, the garlic and Italian spices add their own anti-inflammatory perks.
• Olive Oil – A healthy fat that helps with nutrient absorption and gives the recipe richness without being heavy.

This means each serving of Sweet Potato Lasagna isn’t just comforting, it’s packed with nutrients your body will thank you for. It’s the kind of dish you can feel good about making for your family again and again.

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Ingredients You’ll Need

Here’s everything you’ll need for this cozy Sweet Potato Lasagna:

• 2–3 large sweet potatoes (peeled and then thinly sliced with a mandoline or sharp knife)
• 4–6 tbsp olive oil (divided)
• 1 (32 oz) jar of tomato sauce (or homemade marinara)
• ½ cup uncooked orzo pasta
• 1 block tofu (14 oz) drained
• 1 block feta cheese (8 oz)
• ½ lemon, juiced
• 1 tsp Italian spices
• Salt and pepper to taste
• Pesto (for topping after baking)
• Cheese for topping → mozzarella and goat cheese are my favorites, but you can use any melty cheese you love

Optional: fresh basil, spinach, or kale for extra greens.

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Step-by-Step Instructions to Make Sweet Potato Lasagna

Step 1: Peel and Slice the sweet potatoes

Thin slices are key. A mandoline works best, but a sharp knife does the job too. Aim for slices that are about ⅛-inch thick so they soften fully while baking.

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Step 2: Make the tofu ricotta

In a food processor, blend together:

• 1 block tofu
• 1 block feta cheese
• Juice of ½ lemon
• 2 tbsp olive oil
• 1 tsp Italian spices
• Salt and pepper to taste

Process until smooth and creamy. Taste and adjust seasoning, it should be tangy, savory, and rich.

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Step 3: Assemble the lasagna

Here’s where the magic happens. Grease a 9×13 casserole dish with olive oil, then layer:

1. Spread ½ cup tomato sauce on the bottom.

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• Sprinkle ½ cup uncooked orzo evenly across the sauce. (Don’t worry, it will cook perfectly in the oven.)
• Add a layer of sweet potato slices.

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• Spread some tofu ricotta.

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• More sweet potatoes.
• A layer of tomato sauce.

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• Sweet potatoes again.
• Tofu ricotta.
• More sweet potatoes.
• Finish with sauce on top.

The orzo will sit at the bottom, cooking slowly in the tomato sauce as everything bakes.

Step 4: Bake

Cover tightly with foil and bake at 375°F for 60 minutes. The long bake time ensures the orzo cooks through and the sweet potatoes turn tender.

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After 60 minutes, uncover, sprinkle mozzarella and goat cheese on top, and bake for another 5–10 minutes until golden and bubbly.

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Step 5: Rest and serve

Let the lasagna cool for at least 10 minutes before slicing.

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This allows the orzo to set and the layers to firm up. Top with pesto for a fresh, flavorful finish.

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Serving Suggestions

This Sweet Potato Lasagna is hearty enough to be the star of the meal, but it pairs beautifully with:

• A crisp green salad with lemon vinaigrette.
• Garlic bread or warm focaccia.
• A glass of red wine or sparkling water with citrus.

It also makes fantastic leftovers, the orzo layer becomes even more flavorful the next day.

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Tips for Success

• Don’t cook the orzo. The beauty of this recipe is that the pasta cooks in the oven, soaking up sauce for maximum flavor.
• Slice sweet potatoes thin. Thick slices won’t soften enough during baking.
• Cover tightly with foil. This traps steam and ensures the orzo and potatoes cook through.
• Let it rest. Don’t rush slicing, it needs time to set.

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Variations & Customizations

• Add greens: Layer in sautéed spinach, kale, or zucchini.
• Go gluten-free: Swap orzo for quinoa or brown rice.
• Switch the squash: Try butternut squash or pumpkin slices instead of sweet potatoes.
• Change the cheeses: Use goat cheese in the ricotta mix, or top with parmesan.
• Spice it up: Add chili flakes or smoked paprika to the sauce.

Vegetarian or Vegan? How to Adapt This Lasagna

One of the things I love about this Sweet Potato Lasagna is how versatile it is. As written, it’s vegetarian, the tofu ricotta includes feta, and the optional cheese on top is dairy-based. But with a few swaps, you can make it completely vegan without losing any of the flavor or creaminess:

• Swap the feta → Use a vegan feta alternative or add 3-4 tablespoons of nutritional yeast in the tofu blend to create that tangy, creamy texture.
• Top with vegan cheese → Vegan mozzarella or a cashew-based cheese melts beautifully and gives you that golden bubbly topping.
• Check your tomato sauce → Most store-bought marinara sauces are naturally vegan, but double-check to make sure there’s no added dairy.
• Optional extras → Pesto often contains parmesan; swap for a vegan pesto or drizzle with extra olive oil and fresh herbs.

Whether you stick to the vegetarian version or make it fully vegan, this sweet potato lasagna remains hearty, comforting, and packed with flavor. It’s one of those recipes that works for any dietary preference, making it perfect for family dinners, potlucks, or hosting friends with mixed diets.

Make-Ahead, Storing, and Reheating Tips

One of my favorite things about this Sweet Potato Lasagna is how beautifully it works as a make-ahead dish. I know how busy weeknights can get, and having a hearty dinner waiting in the fridge or freezer feels like a lifesaver. Here’s what I’ve learned after making this recipe again and again:

• Make-Ahead Prep: You can assemble the lasagna up to a day in advance. Just cover it tightly with foil and store it in the refrigerator. When you’re ready to bake, pop it straight into the oven (you may need to add 10 extra minutes to the bake time since it starts cold).
• Fridge Storage: Once baked, leftovers keep well in the fridge for up to 4 days. I actually think the flavors deepen and become even more delicious on day two.
• Reheating: To reheat, cover with foil and warm in the oven at 325°F until heated through. If you’re in a hurry, a microwave works too, but the oven keeps the texture of the sweet potatoes and orzo just right.

Having these tips in your back pocket means this recipe isn’t just a special weekend project, it can become part of your regular meal rotation. And trust me, pulling a homemade sweet potato lasagna out of the freezer on a busy Wednesday feels like winning the dinner lottery.

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Why You’ll Love This Sweet Potato LasagnaRecipe

• It’s comforting, cozy, and creative.
• The uncooked orzo creates a flavorful, almost risotto-like base.
• The tofu-and-feta ricotta is rich but lighter than traditional ricotta.
• It’s perfect for meal prep and tastes even better the next day.
• It feels gourmet but is easy enough for weeknights.

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What to Serve with Sweet Potato Lasagna

While this sweet potato lasagna is hearty enough to stand on its own, pairing it with the right sides can elevate the whole meal. Over time, I’ve found a few combinations that balance the richness of the dish and make it feel like a complete dinner:

• Fresh Green Salad – A crisp salad with arugula, spinach, or mixed greens tossed with a simple lemon vinaigrette adds brightness that cuts through the richness of the lasagna.
• Garlic Bread or Focaccia– Nothing beats scooping up that extra tomato sauce with warm, toasty bread. Bonus points if you rub the bread with fresh garlic before toasting. Check out my Easy 5 Hour Focaccia Recipe!

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• Roasted Vegetables – Brussels sprouts, broccoli, or asparagus roasted with olive oil, salt, and pepper make a great side. Their earthy flavor complements the sweetness of the sweet potatoes.
• Simple Soup Starter – A light vegetable soup or minestrone works beautifully as a first course if you’re making this lasagna for a dinner party.
• Wine Pairing – If you enjoy wine, a medium-bodied red like a Sangiovese or a fruity Pinot Noir balances the savory-sweet flavors in the dish without overpowering it.

How to Meal Prep with Sweet Potato Lasagna

If you love having ready-to-go meals during the week, this lasagna is a dream for meal prep. It’s filling, reheats beautifully, and the flavors deepen with time. Here’s how I like to make it work for busy schedules:

• Bake Once, Eat All Week – Make a full 9×13 pan on Sunday. After it cools, slice it into squares and store them in airtight containers. You’ll have grab-and-go lunches or easy weeknight dinners ready to reheat.
• Individual Portions for the Freezer – After baking, cut the lasagna into serving-size pieces, wrap each one tightly in foil, then freeze. When you need a quick meal, just thaw overnight in the fridge and warm in the oven or microwave.
• Pair with Quick Sides – While it reheats, toss together a 5-minute salad or steam some veggies. That way, even on the busiest nights, you’ve got a balanced meal without extra stress.

Meal prepping this lasagna means you can enjoy comfort food without scrambling to cook every night. It’s like gifting your future self a warm, homemade dinner.

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Recipe

Sweet Potato Lasagna with Orzo and Tofu Ricotta

Ingredients:

• 2–3 large sweet potatoes, thinly sliced
• 4–6 tbsp olive oil (divided)
• 1 (32 oz) jar tomato sauce
• ½ cup uncooked orzo pasta
• 1 block tofu (14 oz), drained
• 1 block feta cheese (8 oz)
• ½ lemon, juiced
• 1 tsp Italian spices
• Salt and pepper
• Mozzarella + goat cheese (for topping)
• Pesto (for garnish)

Instructions:

1. Preheat oven to 375°F. Slice sweet potatoes thin.
2. Blend tofu, feta, lemon juice, 2 tbsp olive oil, Italian spices, salt, and pepper into ricotta.
3. Grease a 9×13 dish with olive oil. Spread ½ cup tomato sauce, then sprinkle ½ cup uncooked orzo evenly across the bottom.
4. Add layers of sweet potato, tofu ricotta, sauce, and repeat, finishing with sauce on top.
5. Cover with foil and bake 60 minutes.
6. Uncover, sprinkle cheese on top, and bake another 5–10 minutes.
7. Cool for 10 minutes before slicing. Top with pesto to serve.

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This Sweet Potato Lasagna is proof that comfort food doesn’t need to stick to tradition. By letting orzo cook in the oven, layering sweet potatoes instead of pasta sheets, and blending up a tangy tofu-and-feta ricotta, you get something truly special: a dish that feels both cozy and elevated.

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It’s become one of my go-to recipes for dinner parties, meal prepping, or just a cozy Sunday evening at home. And the best part? That first slice, when you cut down through the layers and discover the creamy ricotta, tender sweet potatoes, and the hidden orzo base waiting at the bottom.

If you’ve never tried lasagna like this before, this is your sign. Trust me, once you do, it’ll be a recipe you come back to again and again.

With Love,

Bri & Cat

Related Posts You Might Like:

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