This isn’t your typical turkey lasagna! This turkey recipe features layers of sweet potatoes instead of pasta noodles, making it a lighter and more unique take on the classic. Packed with flavor from ground turkey, spinach, artichoke hearts, and a creamy coconut sauce, this dish is sure to become a new favorite.
Savory Sweet Potato Turkey Lasagna: A Lighter, Delightful Twist
Craving a lighter lasagna twist? This recipe replaces noodles with vibrant sweet potatoes, layering them with savory ground turkey, creamy coconut sauce, and pops of spinach and artichoke hearts for a unique and flavorful dinner.
Ingredients
2 large sweet potato - white flesh
3 cups spinach- 1 can coconut cream - 14 oz can
- 1 can artichoke hearts - chopped, 14 oz can
1 pound bacon - cooked and chopped- 1 cup turkey - breast part, cooked, minced
1 large red pepper
1 large yellow onion
1 tablespoon rosemary - fresh, finely chopped
1 tablespoon oregano - fresh, finely chopped- 1 teaspoon celery salt
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
5 tablespoons olive oil
Instructions
- Preheat oven to 425ºF degrees.
- Add bacon slices to a large frying pan and cook on medium heat, flipping the bacon and cooking each side for 3-4 minutes or until it crisps up. Allow the bacon to cool on paper towels for 5 minutes to remove the grease.
- Add 1/2 tablespoon olive oil to a separate pan and cook the peppers and onions until the onions are slightly translucent, about 8-10 minutes.
- Combine the bacon, minced (minced) turkey, peppers, onion, coconut cream, herbs/spices, 2 1/2 tablespoons of olive oil, and artichoke hearts in a medium-sized bowl. Note: I either pick up a rotisserie breast for the turkey at the grocery store or use leftovers from Thanksgiving dinner.
- Use a mandolin or a food processor to thinly slice the sweet potatoes.
- Add 1/4 cup of coconut cream, veggie, and meat mixture to a 13×9 metal cake pan. Add a single layer of the sliced sweet potatoes. Top the sweet potato layer with 1/2 of the remaining coconut cream mixture and sprinkle with a layer of spinach. Repeat this process, then top it with a final layer of sweet potatoes. Drizzle the rest of the olive oil over the dish.
- Cover with aluminum foil and bake in the oven for 40-45 minutes or until the top layer of sweet potatoes is tender. The scent of herbs and spices will permeate your kitchen, heightening your anticipation to taste this flavorful dish.
Nutrition
Calories: 1321kcalCarbohydrates: 49gProtein: 37gFat: 108gSaturated Fat: 52gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 178mgSodium: 3070mgPotassium: 1227mgFiber: 10gSugar: 11gVitamin A: 27564IUVitamin C: 68mgCalcium: 122mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
