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Budget Sweet Potato Lasagna Meal Prep

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Bodybuilding and eating healthy on a budget is possible! You just need a little creativity and a willingness to try new things. Instead of using pasta sheets, use slices of sweet potato. Not only is it delicious, but also it is heart healthy and a solid complex carbohydrate that you can integrate into your diet in a new, exciting way.

Ingredients for 1 of 4 servings:

  • 1.5 lb lean ground turkey
  • 400g sweet potato (100g each lasagna, thinly sliced)
  • 1 egg white
  • 1/2 cup low fat cottage cheese
  • 1/2 cup reduced fat mozzarella
  • 2 vine tomatoes
  • 15oz organic tomato sauce (no salt)
  • 1/3 cup mushrooms
  • 1/3 cup red onions
  • 1 tbsp garlic paste
  • ~1/2 cup chopped cilantro (use as desired)
  • Seasonings: 1 tbsp Italian seasoning, sea salt, pepper



  1. Set oven to 375F.
  2. Slice sweet potato using a mandolin or sharp knife and separately chop up tomatoes, onions and mushrooms.
  3. Mix cottage cheese with egg white and set aside.
  4. Sauté red onions with garlic paste, then add meat, tomatoes, cilantro, mushrooms, tomato sauce, Italian seasoning.
  5. Build lasagna. Add sweet potato slices, meat sauce, cottage cheese and then repeat. Top with mozzarella.
  6. Cover with aluminum foil and bake for 45 minutes at 375F.


Approximate macros for 1 of 4 servings:

404 calories, 34g carbs, 7g fat, 53g protein, 5g fiber, 13g sugar


  • […] Sweet Potato Lasagna (Low Carb): Pureed sweet potato + Ground Turkey + low fat cottage cheese + Trader Joe’s autumnal marinara sauce + reduced fat mozzarella cheese + cilantro […]

  • Lynch says:

    Hi Kevin,

    Really like the look of this recipe, just wanted to ask a couple of things before I try it out!

    Firstyl, are you cooking it in the tin foil containers that are in the picture above? Secondly, how would these cope with being cooked in large quantities and frozen? I prefer to cook a lot over the weekend and freeze meals for the rest of the week, don’t have much time between work and training to stand and cook from scratch!

  • positiveoutlook says:

    Hi Kevin,

    Loving the site, really helping with my weekly meal planning.

    Just one issue the same as ‘shredwithred’ I made this meal in a large casserole type dish to split after.
    And I also found the sweet potato slices to be firm? Do I need to increase the cooking time when cooking all together or slightly cook the potato before? Thanks

  • wmakela says:

    Hey Kevin,
    So Pumped to have found your site!! Im going to try this out as my first shot recipe from your site. quick question on the sweet potato, do you peel the potato or just slice it and cook with the skins on?

  • perla737 perla737 says:

    I am SO happy to have found your site!
    Kevin I have a few questions, the amount of ingredients makes 1 lasagna or 4 like in the video? What size pans are you using? Regular loaf pans or mini loaf? The macros you mention are for what size serving?
    Sorry for asking so many questions, new to this! Thank you! :)

    • FitMenCook FitMenCook says:

      ingredients make 4 – ive updated the recipe page to reflect that. it was left off by mistake. believe theyre about 15oz (6.38″W x 4″D x 3.13″H). theyre standard sized mini-loaf pans you can purchase in most grocery stores.

  • shredwithred says:

    Hey Kevin,
    Do you know the pan size for those tins? Are they the same size as your plantain lasasgna recipe?

    So, I made this recipe last night, but my only issue I had was the sweet potato’s were still slightly hard. Any suggestions? Maybe microwaving the slices before building the lasagna. I love the plantain lasagna b/c it forms just like noodles. LOVE IT. But would love some feedback.

    Thanks brotha!

  • nlvarlack says:

    What type of potato slicer do you use? I’ve had a hard time finding one that’s durable.

  • QuelindaMelinda says:

    Where did you purchase the mini tin foil pans from? What size are they?

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