This Sweet Potato Spinach Lasagna is a colorful dish that’s both tasty and hearty! Layers of creamy sweet potatoes and fresh spinach create a delightful twist on classic lasagna.
What I love most is how this recipe is packed with veggies—perfect for sneaking in some extra nutrition! You’ll find yourself going for a second helping, and that’s okay! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They’re naturally sweet and add a creamy texture when baked. If you don’t have sweet potatoes, you can try zucchini or butternut squash, but the flavor will change a bit.
Spinach: Fresh spinach really gives this dish a vibrant color and extra nutrients. You can substitute with kale or frozen spinach; just make sure to squeeze out the extra moisture from frozen spinach before using!
Ricotta Cheese: Ricotta adds creaminess and a slightly sweet flavor. For a lighter option, use cottage cheese. If you want dairy-free, try silken tofu blended until smooth.
Béchamel Sauce: This creamy sauce binds the layers together. If you’re short on time, pre-made cheese sauce works in a pinch. For a healthier version, blend together soaked cashews with some almond milk until creamy.
How Do I Get the Perfect Layering Technique?
Layering is key to achieving a great lasagna! Start by spreading a thin layer of sauce on the bottom. It prevents sticking and adds flavor. Here’s how to layer properly:
- Begin with sweet potato slices to form the base. Overlap them slightly to cover the base evenly.
- Add half of the spinach-ricotta mixture evenly over the sweet potatoes. This ensures every bite has a good mix of ingredients.
- After adding the sauce, top it with mozzarella. This creates that lovely cheesy crust we all love.
- Repeat the layers, ending with a final topping of sweet potato and béchamel or cheese sauce. This keeps the top from drying out!
Remember to let the lasagna rest after baking. This helps it hold its shape when you slice it, making it look much prettier on the plate!
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 2 large sweet potatoes, peeled and sliced thinly lengthwise (about 1/8 inch thick)
- 10 oz fresh spinach, washed and chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 egg
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 cups béchamel sauce (white sauce) or a creamy cheese sauce
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 45 minutes to prepare and assemble, plus 45 minutes to bake. You’ll enjoy a delicious lasagna filled with sweet potatoes and spinach in just under 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Next, lightly grease a 9×13 inch baking dish to prevent sticking.
2. Prepare the Spinach Filling:
In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Now, toss in the chopped spinach and cook until it wilts and any excess moisture evaporates, around 5-7 minutes. Season this mixture with salt, pepper, and nutmeg, and then remove it from heat to cool slightly.
3. Mix the Filling:
In a mixing bowl, combine the ricotta cheese, egg, half of the Parmesan, salt, and pepper. Then, gently fold in the cooled spinach mixture until it’s well combined.
4. Prepare the Sweet Potatoes:
If you want to soften your sweet potato slices, quickly blanch them in boiling water for 1-2 minutes. Drain them afterward. Alternatively, you can layer them raw if they are cut thin enough, as they will cook through in the oven.
5. Assemble the Lasagna:
Spread a thin layer of béchamel sauce at the bottom of your greased baking dish. Next, start layering the sweet potato slices slightly overlapping them to cover the base.
Now, spread half of the spinach ricotta mixture on top of the sweet potatoes, followed by a drizzle of more béchamel sauce and a sprinkle of mozzarella cheese.
Repeat these layers: add another layer of sweet potatoes, the remaining spinach ricotta mixture, more béchamel sauce, and more mozzarella cheese.
Finally, top with a last layer of sweet potato slices, cover with the remaining béchamel sauce, and sprinkle the top with mozzarella and additional Parmesan cheese.
6. Bake the Lasagna:
Cover your lasagna with aluminum foil and bake it in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
7. Serve:
Once it’s done baking, let the lasagna rest for about 10 minutes before slicing. This helps it hold its shape. You can garnish with chopped fresh parsley if you’d like, and then serve warm! Enjoy your nourishing and delicious Sweet Potato Spinach Lasagna!
Can I Use Other Vegetables Instead of Spinach?
Absolutely! You can substitute spinach with other leafy greens such as kale or Swiss chard. Just make sure to sauté them until wilted and excess moisture is released for the best results!
What If I Don’t Have Béchamel Sauce?
No worries! You can use a store-bought creamy cheese sauce or make a simple white sauce by whisking together butter, flour, milk, and cheese until smooth. It will still be delicious!
How Do I Store Leftover Lasagna?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) or in the microwave until heated through.
Can I Make This Lasagna Ahead of Time?
Yes! You can assemble the lasagna a day in advance, cover it with foil, and keep it in the fridge. Just increase your baking time by about 10-15 minutes if baking straight from the fridge.
