Description
A hearty and wholesome twist on classic lasagna layered with roasted sweet potatoes, creamy ricotta, savory spinach, and melted cheese for a comforting dish that’s as nutritious as it is delicious.
Ingredients
2 large sweet potatoes, peeled and sliced thinly (about 1/8-inch)
1 tbsp olive oil
Salt and pepper, to taste
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 (15 oz) container ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp dried thyme
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Fresh basil, for garnish
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Toss sweet potato slices with olive oil, salt, and pepper. Roast on a baking sheet for 10–12 minutes until slightly tender.
3. In a medium bowl, mix ricotta, egg, Parmesan, garlic powder, thyme, salt, and pepper until smooth.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Layer roasted sweet potatoes, half of the ricotta mixture, a handful of spinach, a bit more sauce, and a sprinkle of mozzarella.
6. Repeat layers until all ingredients are used, finishing with mozzarella on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
8. Let rest for 10 minutes before slicing. Garnish with fresh basil.
Notes
Use a mandoline for even sweet potato slices.
Add ground turkey or Italian sausage for a heartier version.
This lasagna can be made ahead and reheated — flavors deepen overnight.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 9g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 85mg
Keywords: sweet potato lasagna, vegetarian lasagna, healthy comfort food, gluten free lasagna