This Sweet Potato Spinach Lasagna is a colorful and tasty dish! With layers of creamy sweet potato and fresh spinach, it’s a solid vegetarian option that your family will love.
I find this lasagna not only healthy but also comforting. Plus, it’s a great excuse to sneak in some veggies—just say you’re making “rainbow lasagna”! 🌈
Key Ingredients & Substitutions
Sweet Potatoes: They bring a natural sweetness and creamy texture to the lasagna. If you’re looking for something different, butternut squash is a great alternative. You could even use zucchini slices for a lower-carb option.
Lasagna Noodles: Traditional noodles work well, but you can substitute with whole wheat or gluten-free noodles if you need. No-boil noodles are also convenient, making the prep quicker!
Spinach: Fresh spinach adds nutrients, but if you can’t find it, frozen spinach is fine. Just make sure to thaw and squeeze out the excess moisture to prevent a watery lasagna.
Ricotta Cheese: This adds creaminess. If you’re aiming for a lighter option, cottage cheese works well when blended until smooth. Vegan ricotta made from blended tofu or cashews is another delicious substitute.
Marinara Sauce: You can use store-bought for convenience, but homemade sauce is nice if you have the time. Feel free to spice it up with herbs or red pepper flakes for extra flavor.
How Do I Ensure My Lasagna Layers Are Perfectly Balanced?
Layering can be the key to a great lasagna. You want each layer filled without getting overly heavy. Here’s how to balance it:
- Start with a thin layer of sauce to prevent sticking.
- When layering noodles, make sure they are completely covered. I find it helps to slice the noodles if they stick out too much.
- Spread fillings evenly; too much filling can make it hard to cut later. Use a spatula for spreading!
- Top with cheese, as it helps create a delicious crust. Always add a little more sauce on top of the noodles to keep them moist.
Letting the lasagna rest after baking is crucial. This helps the layers set, making it easier to slice and ensuring each piece holds together nicely!
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 2 large sweet potatoes, peeled and sliced thinly (about 1/4 inch)
- 10-12 lasagna noodles, cooked and drained
- 4 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) container ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This delicious Sweet Potato Spinach Lasagna will take about 15 minutes to prepare and about 45 minutes to cook, plus an additional 10 minutes of resting time. In total, you should expect around 1 hour and 10 minutes to enjoy this tasty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready to go when you’re finished prepping your lasagna.
2. Prepare the Sweet Potatoes:
Take the peeled and thinly sliced sweet potatoes, and toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper until well-coated. Spread the slices on a baking sheet in a single layer and roast them in the oven for about 15 minutes. They should be tender but still slightly firm. Set them aside for later.
3. Sauté the Spinach Filling:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook until it’s nice and translucent, which should take about 5 minutes. Then stir in the minced garlic and continue cooking for another minute. Next, add the chopped spinach and cook it just until it’s wilted. Season the mixture with salt and pepper to your taste. Once done, remove it from the heat and let it cool slightly.
4. Mix the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, the egg, half of the grated Parmesan cheese, and the cooled spinach mixture. Stir everything together until well mixed. Give it a taste and adjust the salt and pepper, if necessary.
5. Assemble the Lasagna:
Get your 9×13 inch baking dish ready. Start by spreading a thin layer of marinara sauce on the bottom of the dish. Then, layer the cooked lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Follow this with a layer of roasted sweet potato slices. Ladle some marinara sauce over the sweet potatoes.
Repeat these layers: another layer of noodles, the remaining ricotta-spinach mixture, more sweet potatoes, and marinara sauce. Finally, top the last layer of noodles with the remaining marinara sauce, then sprinkle the mozzarella and the rest of the grated Parmesan cheese on top.
6. Bake the Lasagna:
Cover the baking dish with aluminum foil to keep it moist, and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
7. Rest and Serve:
After baking, let the lasagna rest for about 10 minutes before slicing. This helps it hold its shape when you cut into it. Garnish with fresh basil or parsley on top for a lovely finish. Serve warm and enjoy your healthy and delicious Sweet Potato Spinach Lasagna!
Can I Use Different Types of Cheese?
Absolutely! If you’re looking for alternatives, you can use feta or goat cheese instead of ricotta for a tangy flavor. For a dairy-free option, try cashew cheese or a vegan ricotta made from blended tofu or nut-based ingredients.
Can I Make This Lasagna Ahead of Time?
Yes, you can prepare the lasagna a day in advance. Just assemble it, cover it tightly, and refrigerate. To bake, simply add about 10-15 minutes to the cooking time, as it will be chilled when you start.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat portions in the microwave or place them back in the oven at 350°F (175°C) until warmed through.
Can I Freeze This Lasagna?
Yes! This lasagna freezes well. Make sure to wrap it tightly in foil or plastic wrap, or use an airtight container. You can freeze it for up to 2-3 months. To reheat, let it thaw overnight in the refrigerator and bake as directed.
