This sweet potato spinach lasagna is a colorful and healthy twist on a classic dish! Layers of roasted sweet potatoes, fresh spinach, and cheesy goodness come together for a tasty treat.
I love how this recipe gives you a veggie-packed meal that’s comforting, too! You might even forget there’s no meat in it—it’s that good! Serve it up and enjoy a happy dinner time! 😋
Key Ingredients & Substitutions
Lasagna Noodles: You can use regular lasagna noodles or no-boil versions. If you’re gluten-free, try using gluten-free lasagna noodles, which work great too. I prefer no-boil for convenience—they save time!
Sweet Potatoes: These add a lovely sweetness and nutrition. If you want a different flavor, butternut squash makes an excellent substitute. Always peel them for a smoother texture!
Spinach: Fresh spinach gives a fresh taste, but frozen spinach is a good alternative if fresh isn’t available. Just be sure to drain the extra water. I love the bright color and added nutrients fresh spinach provides!
Ricotta Cheese: This is a classic choice for lasagna. If you’re looking for lighter options, cottage cheese can work, too. Even vegan ricotta can be made from blended tofu or cashews if you need a dairy-free version.
Marinara Sauce: You can use store-bought sauce to save time, but homemade marinara can elevate the dish! If you’re low on time, a simple tomato sauce works fine as well. Flavor is key!
How Do I Perfectly Roast Sweet Potatoes?
Roasting sweet potatoes brings out their natural sweetness. Here’s the best approach:
- Preheat your oven to 400°F (200°C). This ensures even cooking.
- Slice the sweet potatoes evenly so they cook at the same rate. Thin slices around 1/4 inch work best.
- Toss sweet potatoes in olive oil along with salt and pepper. You can add spices like paprika for extra flavor.
- Spread them out in a single layer on a baking sheet to avoid steaming. Overlapping will make them mushy.
- Check for tenderness after 15 minutes. They should be soft but still hold their shape!
With these steps, your sweet potatoes will be perfectly roasted and deliciously sweet in your lasagna!
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9-12 lasagna noodles (regular or no-boil)
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 10 oz fresh spinach (or frozen, thawed and drained)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- Salt and pepper, to taste
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Optional: pinch of red pepper flakes
How Much Time Will You Need?
This delicious sweet potato spinach lasagna takes about 15 minutes for preparation and around 40-45 minutes for cooking, including baking time. You’ll have a total of about 1 hour including the resting time before serving. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepare the Noodles:
If you’re using regular lasagna noodles, cook them according to the package instructions until they’re al dente. Once cooked, drain the noodles and set them aside. If you opted for the no-boil noodles, go ahead and use them as they are!
2. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the sweet potato slices with a tablespoon of olive oil and season with salt and pepper. Spread the slices evenly on a baking sheet and roast for about 15 minutes, until they’re tender but not mushy. Once done, remove them from the oven and set aside to cool.
3. Cook the Spinach Mixture:
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it turns translucent. Then, add minced garlic and cook for 1 more minute. Next, add the fresh spinach and cook until it’s wilted (if using fresh) or heated through (if using frozen). Season the mixture with salt, pepper, and Italian herbs, then remove from heat and let it cool slightly.
4. Prepare the Cheese Mixture:
In a separate bowl, combine the ricotta cheese with half of the grated Parmesan and a pinch of salt and pepper. Mix until it’s well blended and creamy.
5. Assemble the Lasagna:
Start by spreading a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Lay down a layer of noodles over the sauce. Next, add a layer of the ricotta mixture, followed by a layer of the sautéed spinach-onion mixture. Then, add a layer of roasted sweet potatoes. Sprinkle some mozzarella cheese over the top and drizzle a little marinara sauce. Repeat the layers until all ingredients are used, ensuring to finish with a layer of noodles topped with marinara sauce, remaining mozzarella, and grated Parmesan cheese.
6. Bake the Lasagna:
Cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Rest and Serve:
Once baked, allow the lasagna to rest for about 10 minutes before slicing it. This helps the layers set nicely for serving. Enjoy the creamy and hearty flavors of your nutritious Sweet Potato Spinach Lasagna!
Enjoy your meal! 🍽️
Can I Use Other Vegetables in This Lasagna?
Absolutely! Feel free to substitute with other veggies like zucchini, mushrooms, or bell peppers. Just make sure to sauté them first to remove excess moisture, preventing the lasagna from becoming soggy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience!
Can I Freeze This Lasagna?
Yes! Assemble the lasagna but do not bake it. Instead, cover it well with plastic wrap or foil and freeze it for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight, then bake as directed.
How Can I Make This Dish Vegan?
You can easily make this lasagna vegan by using dairy-free cheese alternatives for the ricotta, mozzarella, and Parmesan. Replace the eggs with a mixture of blended tofu, nutritional yeast, and a splash of lemon juice to create a similar texture to ricotta.
