This tasty Sweet Potato Spinach Lasagna is packed with layers of creamy cheese, tender spinach, and sweet potato goodness. A comforting dish that’s both hearty and healthy!
You won’t even miss the meat with this one, trust me! I love how the sweetness of the potatoes pairs perfectly with the cheesy layers. It’s a great way to sneak in veggies! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These provide a natural sweetness and creaminess. You can also use butternut squash for a different flavor, or even zucchini for a lighter experience.
Spinach: Fresh spinach is my favorite for its vibrant color and texture. If using frozen, make sure to squeeze out all the extra water after thawing to prevent a soggy lasagna.
Ricotta Cheese: It gives creaminess to the lasagna. You can substitute it with cottage cheese or even a vegan cream cheese alternative if you’re looking for dairy-free options.
Mozzarella Cheese: A must for that melty goodness! If you want to mix it up, use provolone or a vegan mozzarella for a dairy-free version.
Marinara Sauce: Pre-made sauce works perfectly, but I usually add some herbs or red pepper flakes for extra zest. You can make homemade sauce too if you have the time!
How Do You Properly Assemble the Lasagna?
Assembling lasagna can seem tricky, but it’s all about layering! Follow these steps to get it just right:
- Start with sauce on the bottom to prevent sticking; this creates a nice base.
- Layer sweet potatoes first, then spread half the ricotta mixture. This adds creaminess right from the start.
- Next, distribute veggies evenly. This helps mix the flavors throughout.
- Keep layering until you reach the top, finishing with a generous layer of cheese for that bubbly finish.
Remember: letting the lasagna rest after baking helps hold everything together when slicing. Enjoy your delicious creation!
How to Make Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 2 medium sweet potatoes, peeled and thinly sliced lengthwise (about 1/8 inch thick)
- 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 jar (24 oz) marinara or tomato pasta sauce
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil or oregano (optional, for flavor)
- Non-stick cooking spray or olive oil for greasing the pan
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 60 minutes of cooking time, for a total of 1 hour and 20 minutes. You’ll spend some time slicing the sweet potatoes and prepping the filling, but the result is a comforting, veggie-packed lasagna that’s well worth the effort!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, peel and slice the sweet potatoes thinly lengthwise using a mandoline or a sharp knife. Aim for 1/8 inch thick slices. Set them aside for layering later.
2. Cook the Vegetables:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are softened. Then, add the spinach to the pan. If you’re using fresh spinach, cook until it wilts; if you’re using frozen, just warm it through after draining the excess liquid. Season everything with a pinch of salt and pepper. Once done, remove from heat and set aside.
3. Make the Cheese Filling:
In a medium bowl, combine the ricotta cheese, the egg, half the Parmesan cheese, and a pinch of salt and pepper. Mix well until smooth and creamy.
4. Preheat the Oven:
Now, preheat your oven to 375°F (190°C). While the oven heats, lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray.
5. Assemble the Lasagna:
Start by spreading a thin layer of marinara sauce on the bottom of your greased baking dish. Next, arrange a layer of sweet potato slices over the sauce to cover the bottom completely.
Now, spread half of your ricotta cheese mixture over the sweet potatoes. Evenly distribute half of the spinach and mushroom mixture on top of the ricotta. Then, sprinkle ¾ cup of mozzarella cheese over the spinach layer. Add another thin layer of sweet potato slices and pour a little more marinara sauce over them.
Next, spread the remaining ricotta mixture over the potatoes, followed by the remaining spinach mixture. Finish by topping with the rest of the mozzarella cheese and the remaining Parmesan cheese.
6. Bake:
Cover the dish tightly with aluminum foil. Bake in the preheated oven for about 35-40 minutes, or until the sweet potatoes are tender when pierced with a fork. After that, carefully remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
7. Rest and Serve:
Once baked, let the lasagna rest for about 10 minutes before slicing. This helps it set and makes for easier serving. For a nice touch, garnish with fresh basil or oregano if desired. Serve warm and enjoy your delicious Sweet Potato Spinach Lasagna!
Can I Use Different Types of Cheese in This Lasagna?
Absolutely! You can substitute ricotta cheese with cottage cheese for a lighter option. For mozzarella, try provolone or any melty cheese. Just keep in mind that it might alter the taste slightly, but it can be delicious all the same!
How Do I Store Leftover Lasagna?
Store leftover lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or microwave individual servings until hot.
Can I Make This Lasagna Ahead of Time?
Yes, you can! Assemble the lasagna a day in advance, cover it tightly with foil, and refrigerate. When you’re ready to bake, just pop it in the oven—they might need a few extra minutes if it’s cold from the fridge.
What Can I Substitute for Sweet Potatoes?
If you’re not a fan of sweet potatoes, butternut squash works wonderfully as a substitute! You could also use thinly sliced zucchini or eggplant for a lighter, lower-carb version.
