This Sweet Potato Spinach Lasagna is a colorful and cozy dish! With layers of smooth sweet potato, fresh spinach, and cheesy goodness, it’s like a warm hug on a plate.
You can’t go wrong with this combo! I love how the sweet potato adds a nice touch of sweetness. Perfect for a family dinner or when you just need some comfort food.
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely sweetness and creaminess. You can substitute with butternut squash or regular potatoes if needed. Just make sure to slice them thin for even cooking!
Spinach: Fresh spinach is great, but you can easily use frozen spinach too! Just make sure to drain the excess water from the thawed spinach to avoid a watery lasagna. You could also try kale if you’d like a stronger flavor.
Ricotta Cheese: Ricotta offers a creamy texture. For a lighter option, consider using cottage cheese, or for a dairy-free choice, try tofu blended with a bit of lemon juice and nutritional yeast for flavor.
Cheese: Mozzarella is the classic cheese choice, but if you want a sharper flavor, feel free to use cheddar or fontina. Just remember, each type melts differently!
How Can I Ensure My Lasagna Layers Stay Tidy?
Layering can be tricky, but there are a few tips to make it easier:
- Use a good quality marinara sauce – it helps everything stick together without being too watery.
- Don’t overload each layer; a moderate amount of filling is key. Too much can make it messy!
- When spreading, use the back of a spoon to create even layers – this keeps the structure intact.
- Let it rest after baking! It allows the layers to set, making it easier to slice.
How to Make Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Layers:
- 3 medium sweet potatoes, peeled and thinly sliced
- 12 lasagna noodles
- 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
For the Sauces and Cheese:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish:
- Fresh basil leaves or parsley (optional)
How Much Time Will You Need?
This Sweet Potato Spinach Lasagna takes about 15 minutes to prep, plus approximately 45-50 minutes to cook in the oven. You’ll need around 10-15 minutes for it to rest before serving, bringing your total to about 1 hour and 15 minutes. It’s a worth-it time investment for a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) so it can warm up while you prepare the ingredients.
2. Cook the Noodles:
Boil a large pot of salted water. Cook the lasagna noodles according to the package instructions until they are al dente (firm but cooked). Once done, drain them and lay them out on a lightly oiled surface to prevent sticking.
3. Sauté the Onion and Garlic:
In a large skillet, heat the olive oil over medium heat. Add your finely chopped onion and sauté it until it becomes translucent, about 4-5 minutes. Now, toss in the minced garlic and cook for another minute until fragrant.
4. Add the Spinach:
Next, add your fresh spinach to the skillet. Cook it until it wilts (if fresh) or warms through (if frozen). Then, season with salt, pepper, dried basil, and oregano. Mix well and set the mixture aside.
5. Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Add a pinch of salt and pepper. Stir everything until it’s well mixed and creamy.
6. Prepare Sweet Potatoes:
For the sweet potato slices, you can either steam them until mostly tender (about 5-7 minutes) or roast them until slightly soft in the oven. The goal is to have them soft enough to layer but not mushy.
7. Start Assembling the Lasagna:
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Now it’s time to create your layers!
8. Layering:
Start by laying down the first layer of noodles. On top, spread a layer of the ricotta mixture, followed by some sautéed spinach. Then, arrange the sweet potato slices and add another spoonful of marinara sauce. Finally, sprinkle a portion of mozzarella cheese on top.
9. Repeat the Layers:
Continue repeating the layers (noodles, ricotta, spinach, sweet potato, sauce, mozzarella) until all your ingredients are used. Finish with a layer of noodles topped generously with marinara sauce, remaining mozzarella, and the rest of the Parmesan cheese.
10. Bake the Lasagna:
Cover the baking dish with foil and place it in the oven for 30 minutes. This helps cook the layers together.
11. Finish Baking:
After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the cheese is nice and bubbly, with a golden-brown color.
12. Rest Before Serving:
Once done, remove the lasagna from the oven and let it rest for about 10-15 minutes. This helps everything set, making it easier to cut and serve.
13. Garnish and Serve:
If you’d like, sprinkle some fresh basil leaves or parsley on top before serving. Enjoy your warm and delicious Sweet Potato Spinach Lasagna!
Bon appétit!
Can I Substitute the Sweet Potatoes?
Yes! If you don’t have sweet potatoes on hand, you can use butternut squash or regular potatoes instead. Just make sure they are thinly sliced for even cooking.
Can I Use No-Boil Lasagna Noodles?
Absolutely! If using no-boil noodles, there’s no need to pre-cook them. Just layer them in your lasagna, and they will absorb moisture while baking.
How Do I Store Leftover Lasagna?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or in the oven at 350°F (175°C) until heated through.
Can I Make This Lasagna Ahead of Time?
Yes! You can assemble the lasagna a day ahead and store it in the refrigerator. Just cover it tightly with foil. When ready to bake, you may need to add a few extra minutes to the cooking time if baking it straight from the fridge.