This Sweet Potato Spinach Lasagna is a tasty twist on a classic dish! Layers of creamy sweet potatoes and fresh spinach make it colorful and delicious, perfect for any dinner.
Trust me, this lasagna is even better when you realize it’s also healthy. I always feel good serving it to family and friends—everyone loves it! Plus, it’s fun to make! 🍲
Key Ingredients & Substitutions
Sweet Potatoes: These are key for both flavor and texture. If you need a substitute, butternut squash can work well, or body-calorie pasta sheets if you’re after lower carbs.
Spinach: Fresh spinach adds a nice earthy touch, but frozen spinach is also a good option if fresh isn’t available. Just make sure it’s thawed and drained first!
Ricotta Cheese: This cheese gives creaminess. You can swap it for cottage cheese for a lighter option, or use vegan ricotta if you prefer dairy-free.
Cheeses: For the mozzarella and Parmesan, try using vegan cheese or nutritional yeast for a dairy-free version. I find mixing a few cheeses gives the best taste.
How Do I Ensure My Lasagna Comes Out Perfectly?
Assembling lasagna can be tricky! Keep these tips in mind to ensure yours is a hit:
- Slice Sweet Potatoes Thinly: A mandoline slicer makes thin, even slices. This ensures even cooking throughout.
- Layer Wisely: Start with béchamel at the bottom to prevent sticking. Be generous with each layer but not too much to avoid a soupy lasagna.
- Cover The Dish: Use foil to cover before baking to trap moisture. This helps cook the sweet potatoes and ensures a tender dish.
- Let It Rest: After baking, allow the lasagna to sit for 10 minutes. This helps it set up nicely for easier slicing.
Sweet Potato Spinach Lasagna
Ingredients:
- 3 medium sweet potatoes, peeled and thinly sliced lengthwise (about 1/8-inch thick)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz fresh spinach, washed and roughly chopped
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups béchamel sauce (white sauce) or your preferred white sauce
- Fresh basil leaves for garnish (optional)
How much time will you need?
This Sweet Potato Spinach Lasagna takes about 20 minutes to prep and 50 minutes to bake. So, including resting time, plan for around 1 hour and 20 minutes from start to finish. A perfect meal prep project for a cozy evening!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Sweet Potatoes:
Set your oven to 375°F (190°C). Start peeling the sweet potatoes and slice them very thinly lengthwise—about 1/8-inch thick. You can use a mandoline for this, as it will give you nice even slices. This will create the layers in place of traditional lasagna noodles.
2. Cook Spinach Mixture:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Now stir in the chopped spinach and cook until it wilts and much of the moisture is gone—roughly 3–4 minutes. Season with salt, pepper, and nutmeg if you like, then take it off the heat and let it cool slightly.
3. Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, beaten egg, half of the grated Parmesan, dried oregano, and a pinch of salt and pepper. Once mixed, add in the cooled spinach mixture, stirring until everything is well combined.
4. Assemble the Lasagna:
Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Now arrange a layer of sweet potato slices on top, making sure to overlap them slightly. Next, spread one-third of the ricotta-spinach mixture over the sweet potatoes, and then add a spoonful of béchamel on top. Repeat this layering process two more times with the sweet potatoes, ricotta-spinach mix, and béchamel sauce.
5. Top Layer:
For the final layer, add one last layer of sweet potato slices, then pour the leftover béchamel sauce over the top. Finally, sprinkle the shredded mozzarella cheese and the remainder of the Parmesan cheese all over.
6. Bake:
Cover the baking dish tightly with aluminum foil and bake it in the preheated oven for 35 minutes. After that, remove the foil and bake for another 15 minutes, or until the top is bubbly and golden brown.
7. Rest and Serve:
Allow the lasagna to sit for about 10 minutes after you take it out of the oven. This will help it set slightly and make slicing easier. When ready to serve, feel free to garnish with fresh basil or spinach leaves for an added touch!
8. Enjoy!
Grab a plate and dig in! This lasagna is not just filling; it beautifully balances the sweetness from the sweet potatoes with the earthiness of the spinach and the creaminess of the cheese. So comforting and delicious!
Can I Use Different Vegetables in This Lasagna?
Absolutely! Feel free to mix it up with other vegetables like zucchini, mushrooms, or even roasted red peppers. Just make sure they’re sliced thinly and pre-cooked if they have high moisture content.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can place it in the microwave or warm it gently in the oven until heated through.
Can I Make This Lasagna Vegan?
Yes! Substitute the ricotta with vegan ricotta or blended tofu, the mozzarella with a dairy-free cheese alternative, and omit the egg or use a flaxseed egg for binding.
What Can I Serve with Sweet Potato Spinach Lasagna?
This lasagna pairs nicely with a simple green salad and garlicky bread. A light vinaigrette can brighten up the meal, balancing the richness of the lasagna.
