Blogging/ Breakfast/ Casseroles/ Food/ Meat Dishes

Sweet Potato {Lasagna} & Thoughts on Food Photography

This whole food blogging thing is much more difficult than I thought. Actually, the photography is the tough part. Two weeks ago I knew absolutely nothing about aperture, exposure, ISO, white balance, and pretty much everything else about a camera and taking pictures that a beginner should know. As you can notice from my pictures thus far, they are less than okay. Foodgawker has turned the majority of my photos down. BUT! This is the beginning and like all new hobbies, I want to make sure I am really in this before I make an investment on my first nice camera. So, I bought Plate to Pixel: Digital Food Photography and Styling. I just got passed the intro, so I will let you know how it is as I go along. I now know the basic terms!

I’ve also been reading up on all of the tips and tricks from Pinch of Yum. If you haven’t checked out their site, you probably should right now. Or after you finish reading through this. They are amazing and definitely one of the blogs I look up to most as I start my own.

I wonder how long most bloggers take to shoot their food? 2o min? An hour? Two hours? Lets just say I lean more on the longer side. Lighting is hard!

And what’s ever more difficult? Having a baby that is begging for my attention! Well, that’s not entirely true. He is sleeping most of the time, and only wakes up to eat every 3-4 hours. But every time I look at those chubby cheeks and see that chest rise and fall I just want to cuddle up next to him. This happens every time I look over at him while I am trying so desperately to take decent pictures of my most recent creation. So, pretty much every 3 minutes. It makes it nearly impossible to get things done.

But those cheeks! I can’t resist!

Now that this post has taken me a week to write up, I am committed to getting it done and not being distracted. Then I will go cuddle.

I have been dying to try making a layered ‘lasagna’ with sweet potato. My favorite layered lasagna is from Plentytude (can’t seem to access the site) and has eggplant and chicken. It is by far one of my favorite recipes for a healthy dinner. So, drawing from that inspiration, I created this. It is a sweeter casserole, but oh so delicious.

While I was making the spinach cheese sauce, I honestly could not stop tasting it. By the spoonful! It was so so good. So good, in fact, that I am going to use it in another creation soon. I just have to experiment a bit for you guys first. Until then, I recommend trying this ‘lasagna’. It is excellent for breakfast, lunch, or dinner. I ate it for all three meals the day after I made it. Not even joking.

As I am posting these pictures, all I can think about it how badly I want to get better at photography. And get the camera I’ve been eyeing up for a couple weeks now. I guess it’s time I get back to the Plate to Pixel text. Learn and practice. Thats my life lately. Hopefully you see some progression in the photos each week!

Sweet Potato {Lasagna}

Print Recipe
Serves: 6-8 Cooking Time: 40 minutes


  • 2 large sweet potatoes, peeled and sliced into 1/8inch slices
  • 1 medium eggplant, sliced into 1/8inch slices
  • Pinch of salt
  • Pinch of cinnamon
  • 2 Tbsp olive oil or coconut oil
  • 1 medium yellow onion, chopped
  • 2 tsp garlic, minced
  • 2 cups fresh spinach
  • 1 tsp rosemary
  • 1/3 C almond milk
  • 1/2 C ricotta
  • 1/2 C parmesan
  • 1 tsp salt
  • 1 lb ground turkey
  • Mini mozzarella balls



Preheat oven to 375º and grease a large casserole dish.


Place the sweet potato slices on large oven trays greased with non-stick spray. Spray the tops with oil and sprinkle with cinnamon and salt. Cook for 8-10 minutes or until softened.


Repeat with the eggplant, but only sprinkle with salt, not cinnamon. The eggplant will only need 6-8 minutes of cooking.


While the sweet potato and eggplant cook, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until onions are translucent. Add spinach and rosemary and continue cooking until all spinach leaves are wilted.


Place the spinach/onion mixture, almond milk, 1 tsp salt, ricotta and parmesan in a blender and blend until smooth. Set aside


In a separate pan, cook ground turkey over medium heat until thoroughly cooked.


Add the blended sauce to the turkey, stirring, and cooking for 1 more minute.


Layer the prepared casserole dish with the sweet potato to cover the bottom, then eggplant, and lastly the turkey mixture. Repeat with the sweet potato, then eggplant, sweet potato again, meat mixture, and lastly the sweet potato.


Top with the mozzarella balls and cook for 15–20 minutes or until golden. I put my broiler on for 4 minutes at the end for the nice browned look.


If you prefer red sauce, you can add a layer of marinara to the lasagna. AJ really enjoys it with the marinara layer, and I prefer it without.

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