This Sweet Potato Spinach Lasagna is a delicious twist on the classic dish. It layers creamy ricotta, fresh spinach, and sweet potato slices, making it colorful and nutritious!
The best part? It’s a fun way to sneak in some veggies. I love serving it with a simple salad on the side—perfect for a cozy family dinner! 🥗
Key Ingredients & Substitutions
Lasagna Noodles: You can use traditional lasagna noodles or the convenient no-boil type. I often go for no-boil noodles to save time—they cook perfectly in the oven with the sauce!
Sweet Potatoes: They bring natural sweetness and are a great source of nutrients. If you’re in a pinch, you can substitute with thinly sliced zucchini or butternut squash for a different flavor profile.
Spinach: Fresh spinach is the best choice for its great taste and texture. If fresh isn’t available, frozen spinach works too; just remember to drain it well to avoid a soggy lasagna!
Ricotta Cheese: This is key for creaminess. You can swap with cottage cheese if you prefer a lower-fat option or even use vegan ricotta for a dairy-free variety.
How Do I Make Sure My Lasagna Layers Are Perfect?
Assembling lasagna can seem tricky, but it’s all about even layers! Here’s a quick guide for success:
- Start with a thin layer of the ricotta mixture on the bottom to prevent sticking.
- Make sure to evenly distribute your sweet potato slices—so every bite has that yummy flavor!
- Alternate layers with noodles and filling (don’t forget to spread it out) to build a nice structure.
- Finish with cheese on top to create a golden and bubbly crust.
Taking the time to layer your ingredients will ensure each slice looks beautiful and stays intact when served!
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (uncooked)
- 3 medium sweet potatoes, peeled and thinly sliced
- 10 oz fresh spinach (or frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 15 oz ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup milk or cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 60 minutes of cooking time. You’ll spend a little time prepping your ingredients and layering them, but once it’s in the oven, you can relax while it bakes. Don’t forget to let it cool a bit before slicing!
Step-by-Step Instructions:
1. Prep the Noodles and Sweet Potatoes:
First, preheat your oven to 375°F (190°C). If you’re using traditional lasagna noodles, boil them for 6-8 minutes until they are just al dente. This makes them easier to work with. If you’re using no-boil noodles, skip this step. While that’s happening, peel and thinly slice the sweet potatoes.
2. Cook Spinach and Aromatics:
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, which should take about 4 minutes. Stir in the minced garlic and let it cook for another minute until it’s fragrant. Next, add the fresh or thawed spinach and cook until it’s wilted. Season the mixture with salt, pepper, and half of the Italian herbs. Once done, take it off the heat and let it cool a bit.
3. Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, egg, milk or cream, and half of the Parmesan cheese. Add the cooled spinach mixture to this bowl and stir it all together until well blended. Season with salt, pepper, and the remaining Italian herbs.
4. Assemble the Lasagna:
Grab a 9×13 inch baking dish and spread a thin layer of the ricotta-spinach mixture on the bottom. Place 3 lasagna noodles over this base. Now, layer the sweet potato slices evenly over the noodles, followed by half of the ricotta-spinach mixture. Repeat the layers: another set of noodles, sweet potatoes, and the rest of the ricotta mixture. Finish off with the last 3 noodles on top, and sprinkle the remaining mozzarella and Parmesan cheese over everything.
5. Bake:
Cover your baking dish with foil and pop it into the hot oven for 40 minutes. After that time, remove the foil and bake it uncovered for another 15-20 minutes—this will give it a lovely bubbly and lightly golden top.
6. Rest and Serve:
Once you’ve taken it out of the oven, let the lasagna rest for about 10 minutes before slicing. This helps keep it from falling apart when you cut it. If you’d like, garnish with some fresh parsley before serving—enjoy your delicious and hearty Sweet Potato Spinach Lasagna!
Can I Use Different Types of Cheese?
Absolutely! While ricotta, mozzarella, and Parmesan work wonderfully together, you can mix it up. Try using goat cheese or feta for a unique flavor, or opt for a dairy-free cheese if you’re looking for a vegan option.
Can I Prepare This Dish in Advance?
Yes, you can assemble the lasagna a day ahead. Just cover it well and refrigerate it unbaked. When you’re ready to cook, add an extra 10-15 minutes to the baking time since it will go into the oven cold.
How Do I Store Leftovers?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 20-25 minutes until heated through, or microwave individual portions for a quicker option.
What Can I Serve with Sweet Potato Spinach Lasagna?
This lasagna pairs perfectly with a fresh side salad or steamed vegetables. You could also serve it with garlic bread for a comforting meal that everyone will love!