loveandlemons4.9
Sweet Potato Lasagna
This no-noodle sweet potato lasagna is lighter than the classic dish, but it's just as delicious, made with fresh spinach, homemade marinara, and a creamy herbed ricotta filling.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes and a few generous pinches of salt and pepper.
3
Lightly grease an 8x8 or similar size baking pan with olive oil. (Pictured is a 7x10 inch pan) Spread the marinara sauce over the bottom of the baking dish and top with the first layer of sweet potato slices. Spread with half of the ricotta cheese mixture and add a layer of 1 cup baby spinach. Add the next sweet potato layer, the remaining ricotta cheese, and the remaining spinach. Top with the last layer of sweet potatoes, the shredded mozzarella, and the Parmigiano cheese.
fresh baby spinach2 cups
4
Bake for ⏱️ 35 minutes, uncovered. If cheese starts browning too much, cover the pan with a sheet of aluminum foil. Add the remaining fresh sage during the last minute of baking time.
chopped fresh sage, more for the topping2 tablespoons
5
Remove from the oven and let sit for ⏱️ 15 minutes before slicing. Sprinkle with parsley, if using.
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