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Sweet Potato-Chorizo Lasagna

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4.5 by 5 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 1 hr 45 mins 375°F
  • Stand: 20 mins

Sweet Potato-Chorizo Lasagna



  1. Preheat oven to 375 degrees F. For sweet potato sauce, place sweet potatoes on a foil-lined baking sheet. Bake 1 hour or until tender when pierced with a fork. Remove from oven; cool. Peel; discard skin. Transfer to a food processor. Add milk, lime juice, and cumin. Cover; process until smooth. Set aside.**
  2. In a large skillet, break up chorizo with a wooden spoon and cook over medium heat about 5 minutes or until cooked through (160 degrees F). Remove from heat. Drain fat; set chorizo aside.
  3. Meanwhile, cook noodles according to package directions or until tender, but still firm (al dente). Drain; rinse with cold water. Drain well.
  4. Drizzle bottom of a 3-qt. rectangular baking dish with olive oil. Arrange 3 noodles in a single layer atop oil. Spread with one-fourth of the sweet potato mixture. Spoon with one-fourth of the chorizo over sweet potato mixture. Sprinkle with one-fourth of the green onion and cilantro. Top with one-fourth of the cheese. Repeat layers. Cover with a piece of parchment brushed with olive oil, coated side down; seal tightly with foil.
  5. Bake 40 minutes. Uncover; bake 5 minutes more or until cheese is golden brown and mixture is bubbly. Let stand 20 minutes before serving.

From the Test Kitchen


Because this lasagna has a thick sauce, we don't recommend using no-boil noodles.


Store sweet potato sauce in the refrigerator for up to 3 days ahead of assembly.

Nutrition Facts (Sweet Potato-Chorizo Lasagna)

    Per serving:
  • 684 kcal cal.,
  • 41 g fat
  • (17 g sat. fat,
  • 3 g polyunsaturated fat,
  • 18 g monounsatured fat),
  • 96 mg chol.,
  • 1184 mg sodium,
  • 46 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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