Sweet Potato and Ricotta Lasagna
Elevate your lasagna night with this Sweet Potato and Ricotta Lasagna, a mouthwatering twist on the classic Italian dish. Thinly sliced sweet potatoes lend a subtle natural sweetness and hearty texture, perfectly complementing layers of creamy ricotta, sautéed spinach, and flavorful marinara sauce. No-boil lasagna noodles make assembly a breeze, while a generous topping of melted mozzarella and Parmesan creates a golden, bubbly finish. Perfectly seasoned with garlic, oregano, and a touch of fresh basil, this vegetarian delight is as satisfying as it is wholesome. With its vibrant layers and rich flavors, this recipe makes a stunning centerpiece for family dinners or special occasions. Optimize your comfort food game with this irresistible, veggie-packed lasagna!
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Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 2 cups Ricotta cheese
- 4 cups Fresh spinach
- 3 cups Marinara sauce
- 9 sheets Lasagna noodles (no-boil)
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh basil, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
Peel the sweet potatoes and slice them thinly into rounds, about 1/8-inch thick. Set aside.
In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat, season with a pinch of salt and pepper, and set aside.
In a medium bowl, mix the ricotta cheese with 1/4 cup of Parmesan cheese, dried oregano, and a pinch of salt and pepper. Stir until well combined.
Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish.
Place a single layer of lasagna noodles over the sauce, ensuring they slightly overlap.
Add a layer of sliced sweet potatoes over the noodles, followed by a layer of sautéed spinach, and then a layer of the ricotta mixture. Spread each layer evenly.
Repeat the layers: marinara sauce, noodles, sweet potatoes, spinach, ricotta mixture. Continue until all ingredients are used, finishing with a layer of marinara sauce on top.
Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese evenly over the top layer of the lasagna.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Garnish with chopped fresh basil before serving for a fresh, aromatic finish.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
