This Sweet Potato Spinach Lasagna is a yummy twist on the classic. Layers of creamy sweet potatoes and fresh spinach make it tasty and colorful!
Honestly, who knew veggies could taste this good in lasagna? I’m all about that cheesy goodness, and with sweet potatoes, it feels a little extra special. Give it a try! 😋
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creamy texture to the dish. If you don’t have sweet potatoes, butternut squash is a great substitute! It has a similar flavor profile.
Spinach: Fresh spinach is essential for this recipe. Frozen spinach can work in a pinch; just make sure to thaw and drain it well to avoid excess moisture.
Ricotta Cheese: This provides creaminess between the layers. You can use cottage cheese for a lighter option; just blend it smooth for a similar texture.
Béchamel Sauce: This creamy white sauce makes the lasagna rich. If you want to save time, store-bought Alfredo sauce or even a simple cream sauce can work as shortcuts.
Cheeses: While mozzarella and Parmesan are standard here, feel free to use a mix of your favorite melty cheeses like Monterey Jack or Italian blends for added flavor.
How Do You Perfectly Layer Your Lasagna?
Layering is key to achieving a great lasagna, and here’s how to do it right:
- Start with a little béchamel on the bottom to keep everything from sticking.
- Place a layer of noodles flat (or no-boil noodles if using) to ensure even cooking.
- Spread half of the sweet potato mixture over the noodles, followed by half of the spinach-ricotta blend. Drizzle some béchamel over each layer.
- Repeat until you reach the top, finishing with noodles and béchamel, then sprinkle your cheeses on top.
Each layer should be evenly spread and not too thick. This helps the lasagna bake evenly and prevents it from becoming too soggy.
Letting the lasagna rest for a bit after baking makes it easier to slice and keeps the layers intact. Enjoy your creative cooking! 🍽️
Sweet Potato Spinach Lasagna
Ingredients You’ll Need:
- 9 lasagna noodles (regular or no-boil)
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 10 oz fresh spinach (or about 6 cups packed)
- 1 red bell pepper, diced
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce (or white sauce/milk + flour + butter thickened)
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried Italian herbs (oregano, basil)
- Optional: pinch of nutmeg for the béchamel
- Cooking spray or butter (for greasing the dish)
How Much Time Will You Need?
For this flavorful lasagna, you’ll need about 45 minutes for prep and cooking time, plus an additional 15-20 minutes for resting before serving. It’s a bit of work, but trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them in salted boiling water according to the package directions until they’re al dente. Drain them and set aside on a lightly greased baking sheet so they don’t stick.
2. Prepare the Sweet Potatoes:
Peel and cut the sweet potatoes into chunks. Boil them in water until they’re tender, which should take about 15 minutes. Once they’re cooked, drain and mash them until smooth. Remember to season with salt and pepper for flavor!
3. Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook them until they become soft—about 5 minutes. Stir in the minced garlic and cook for an additional minute until you can smell that garlic goodness.
4. Add Spinach and Bell Pepper:
Now, add in the fresh spinach and diced red bell pepper. Cook this mixture until the spinach wilts and the moisture evaporates, which usually takes just a few minutes. Season this filling with salt, pepper, and dried Italian herbs. Once done, remove from heat and let cool slightly.
5. Mix with Ricotta:
In a bowl, combine your sautéed spinach mixture with the ricotta cheese. Taste it and adjust any seasonings if necessary.
6. Prepare the Béchamel Sauce:
If you’re making your own béchamel, melt 2 tablespoons of butter in a saucepan. Whisk in 2 tablespoons of flour and cook for 1-2 minutes until it becomes paste-like. Gradually add 2 cups of warm milk, whisking constantly until it thickens up. Season with salt, pepper, and that optional pinch of nutmeg—yum!
7. Assemble the Lasagna:
Lightly grease a 9×13-inch baking dish. Start layering by spreading a thin layer of béchamel on the bottom, followed by a layer of lasagna noodles. Spread half of the mashed sweet potatoes over the noodles, then half of the spinach-ricotta mixture. Drizzle some béchamel sauce over that.
8. Repeat the Layers:
Continue layering with another set of noodles, the remaining sweet potatoes, the remaining spinach mixture, and a drizzle of béchamel.
9. Final Layer and Cheese:
Top it all off with a final layer of noodles and spread the remaining béchamel sauce on top. Sprinkle everything with mozzarella and Parmesan cheese.
10. Bake:
Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the top is beautifully golden and bubbly.
11. Serve:
Once done, let it rest for about 10-15 minutes before slicing. This helps the lasagna set up a bit and makes it easier to serve.
And there you have it! Serve warm and enjoy every cheesy, veggie-packed bite of your Sweet Potato Spinach Lasagna. Bon appétit! 😊
Can I Use Store-Bought Béchamel Sauce?
Absolutely! If you’re short on time, using a store-bought béchamel or even a creamy Alfredo sauce can save you some effort while still providing that creamy texture and flavor to your lasagna.
Can I Prepare This Lasagna in Advance?
Yes! You can assemble the lasagna up to a day in advance. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to bake, you may need to add an extra 5-10 minutes to the cooking time if baking straight from the fridge.
How Do I Store Leftovers?
Leftover lasagna can be stored in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, don’t worry! Cottage cheese blended until smooth or even cream cheese can make great substitutes, giving you that creamy texture you desire.
