Description
This layered sweet potato lasagna turns simple pantry ingredients into a cozy, colorful bake with thin rounds of sweet potato replacing noodles, paired beautifully with creamy ricotta, melted mozzarella, and a fresh spinach-garlic layer.
Ingredients
Scale
- 3 large sweet potatoes
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 cup marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Peel the sweet potatoes and thinly slice them into rounds, about 1/8-inch thick. Lightly oil a 9×13-inch baking dish.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add spinach and cook until it wilts. In a bowl, combine the ricotta with salt, black pepper, and dried oregano. Fold in the spinach and garlic mixture into the ricotta.
- Build the lasagna by arranging a layer of sweet potato slices across the bottom of the dish. Spread some ricotta-spinach mixture over the potatoes, add marinara, sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with mozzarella on top. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let cool for 5-10 minutes before slicing. Optionally, sprinkle with extra Parmesan and fresh oregano before serving.
Notes
For best results, slice sweet potatoes evenly and avoid over-soaking with marinara to prevent sogginess. You can also make it ahead of time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 1100mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg