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5 from 1 vote

Lasagne with Pasta Alternative

This lasagne recipe is health conscious but only 50% - by using lasagne pasta on the top and bottom of the dish, but having pasta substitutes in the middle, you can have the best of both worlds while reducing calories and carbs.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: healthy lasagne, pasta alternative, vegetarian
Servings: 6 people
Calories: 450kcal
Author: Ron
Cost: $12


  • 9" x 13" Baking dish
  • Large pot to cook pasta


  • 6 Noodles Lasagne
  • 1 Jar Favorite Spaghetti Sauce
  • 1 Leek (Lower half only) Finely Chopped
  • 3 Sweet Potatoes Peeled and Thinly Sliced
  • 1.2 Red Bell Pepper Diced
  • 4 Mushrooms Sliced Thin
  • 1/2 Yellow Onion
  • 15 oz Ricotta Cheese
  • 1/2 Cup Mozzarella Cheese Shredded
  • 4 tbsp Green Pesto
  • 2 tbsp Olive Oil
  • Salt
  • 1 tbsp Butter


  • Boil water with salt in large pot, add Lasagne noodles and soften. Do not over cook - they will finish cooking in the oven.
  • While boiling water, slice up your leeks, mushrooms, onion and dice your red bell pepper. Saute with butter until soft.
  • In large bowl, whisk ricotta cheese, pesto sauce, and sauteed veggies. This will be filling
  • Preheat oven to 375
  • Peel and then slice the sweet potatoes. 1/8th inch thick or thinner.
  • Lightly oil baking dish, bottom and sides.
  • Lightly cover bottom of dish with spaghetti sauce
  • Layer 3 noodles, overlapping slightly
  • Then cover with 1/4th the ricotta, then light sauce, layer light mozzarella then a layer of sweet potatoes
  • Lightly salt each layer of sweet potatoes as you layer them, repeating 2-3 layers total
  • Top layer add the remaining 3 pasta. Tuck them in the edges. Then sauce them and add a healthy portion of mozzarella cheese evenly. Cover with foil.
  • Bake covered for 50 minutes. Bake on a cookie sheet so juice does not spill over into oven,
  • Carefully remove foil and make an additional 10-15 minutes at 400 degrees until the top is brown. Let cook for a few minutes, and slice 3x4 squares and serve.


The sweet potatoes will not be overly sweet, but if you want to use zuccinni instead it would be more of a neutral flavor.
I used store bought sauce and pesto (Aldi) but you can make it from scratch if you so desire.