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Sweet Potato Lasagna

Sweet Potato Lasagna Recipe

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 3 medium sweet potatoes (about 2 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups whole-milk ricotta
  • 1 large egg
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 2 cups shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan
  • 3 cups good-quality marinara sauce

Method
 

  1. Heat oven to 400°F (200°C). Slice sweet potatoes lengthwise into 1/4-inch planks. Toss with olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast in a single layer on two sheet pans for 20 to 25 minutes, flipping once, until tender.
  2. Mix drained spinach, ricotta, egg, garlic, remaining salt and pepper, oregano, and red pepper flakes in a bowl until combined.
  3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer half the sweet potatoes, half the ricotta mixture, one-third each of mozzarella and Parmesan, and 1 cup marinara. Repeat layers, ending with the remaining cheese on top.
  4. Cover with foil and bake 30 minutes. Remove foil and bake 10 to 15 minutes more until bubbling and golden.
  5. Let the lasagna rest 10 to 15 minutes before slicing. Cut into squares and serve hot.

Notes

The rest after baking is important for clean slices. If the top is not as browned as you like, pop it under the broiler for a minute or two right before serving. Leftovers reheat beautifully and the sweet potato texture holds up.