This Sweet Potato Spinach Lasagna is a tasty twist on a classic dish! It’s packed with layers of creamy sweet potatoes, fresh spinach, and gooey cheese that make every bite a delight.
I love how colorful and comforting this lasagna is! Plus, it’s a great way to sneak in some veggies. You can impress your friends and family, or just treat yourself—it’s that good!
Key Ingredients & Substitutions
Sweet Potatoes: They are the star here, providing natural sweetness and a hearty texture. If you’re out of sweet potatoes, regular potatoes or butternut squash can work in a pinch, but will change the flavor slightly.
Fresh Spinach: Fresh spinach adds color and nutrition. If you can’t find fresh, use frozen spinach; just make sure to drain it well after thawing. Kale could also be a good substitute for a bolder taste.
Ricotta Cheese: This creamy cheese is essential for the filling. If you prefer, cottage cheese can be used for a lighter option. Blend it smooth to mimic the texture of ricotta.
Mushrooms: These add depth of flavor and a meaty texture. If you’re not a fan or have allergies, simply leave them out or replace them with another veggie like zucchini or bell peppers.
How Do I Perfectly Layer the Lasagna?
Layering is key to creating a delicious lasagna with great flavor balance. Here’s how to do it right:
- Start with sauce: Begin with a layer of béchamel sauce in the baking dish to prevent sticking.
- Layer sweet potatoes: Place a single layer of sweet potato slices on top. Ensure they overlap slightly.
- Spread ricotta filling: Add about one-third of the ricotta-spinach mixture on top of the sweet potatoes.
- Layer sauces: Drizzle some béchamel over the ricotta layer for added creaminess.
- Add cheese: Sprinkle mozzarella and Parmesan on each layer for a cheesy goodness that melts beautifully.
Repeat these layers until you finish with sweet potato and béchamel on top. This method ensures great flavor in every bite!
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 3 medium sweet potatoes, peeled and thinly sliced
- 10 oz fresh spinach (or frozen, thawed and drained)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 cup mushrooms, sliced (optional)
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 2 cups béchamel sauce or white sauce (see instructions below)
- Fresh parsley or nutmeg for garnish (optional)
How Much Time Will You Need?
This sweet potato spinach lasagna takes about 30 minutes to prepare and 60 minutes to bake. You’ll need some additional time for resting before serving, making the total time around 1 hour and 30 minutes. Worth every minute for such a delightful dish!
Step-by-Step Instructions:
1. Preparing the Sweet Potatoes:
Preheat your oven to 375°F (190°C). Use a mandoline or a sharp knife to slice the peeled sweet potatoes lengthwise into approximately 1/8-inch thick slices. Set these slices aside for assembly later.
2. Cooking the Spinach and Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent, about 3-4 minutes. If you’re using mushrooms, add them now and cook until they’re soft. Then, stir in the spinach, cooking until it wilts if fresh, or just warms through if frozen. Season the mixture with salt, pepper, oregano, and basil, then remove it from heat and let it cool slightly.
3. Preparing the Ricotta Mixture:
In a bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Stir in the cooked spinach mixture until everything is well mixed.
4. Making the Béchamel Sauce:
If you’re making your béchamel sauce from scratch, melt 3 tablespoons of butter in a saucepan over medium heat. Once melted, whisk in 3 tablespoons of flour and cook for about 1 minute. Gradually add in 2 cups of milk, continuously whisking until the sauce thickens (about 4-5 minutes). Season with salt, pepper, and a pinch of nutmeg.
5. Assembling the Lasagna:
In a greased 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Next, layer sweet potato slices on top to cover that base. Spread about one-third of your ricotta-spinach mixture over the sweet potatoes, drizzle some béchamel over that, and sprinkle with mozzarella and Parmesan cheese on top.
6. Repeating the Layers:
Repeat this layering process two more times: a layer of sweet potato slices, followed by ricotta-spinach mixture, béchamel sauce, and a sprinkle of cheeses. For your final layer, top it with sweet potato slices, a generous amount of béchamel sauce, and finish with more mozzarella and Parmesan cheese.
7. Baking the Lasagna:
Cover the lasagna with foil and bake it in the preheated oven for about 45 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly, and the sweet potatoes are tender.
8. Resting and Serving:
Once baked, let the lasagna rest for about 10 minutes to set before slicing. Garnish with fresh parsley or an extra sprinkle of Parmesan cheese if desired. Enjoy each warm slice of this delicious Sweet Potato Spinach Lasagna!
Can I Use Different Types of Cheese?
Absolutely! While ricotta, mozzarella, and Parmesan are traditional, you can experiment with other cheeses. For example, goat cheese can add a tangy flavor, or you could use a dairy-free cheese alternative for a vegan version if needed.
How Do I Prevent the Lasagna from Becoming Watery?
To avoid a watery lasagna, make sure to thoroughly drain any excess moisture from cooked spinach or thawed frozen spinach. Also, using thin layers of béchamel and not overfilling the layers can help maintain the structure.
Can I Store Leftover Lasagna?
Yes, you can store leftovers! Place them in an airtight container and refrigerate for up to 3-4 days. To reheat, simply warm individual portions in the microwave or bake them in the oven until heated through.
Can I Make This Lasagna Ahead of Time?
Yes, you can! Prepare the lasagna up to the baking step, cover it tightly with foil, and refrigerate it for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time to ensure it’s heated through properly.
