There is something magical about the smell of sweet potatoes roasting on a crisp autumn evening.
You want a meal that feels like a warm hug but keeps things light. This Layered Sweet Potato Lasagna is the answer to your healthy reset cravings.
Why This Recipe Is a Winner
This dish is perfect for those busy fall weeknights when you need comfort. It swaps heavy pasta for nutrient-dense sweet potato slices that become tender and golden in the oven.
Your family will love the creamy ricotta and gooey mozzarella layers. It delivers all the classic lasagna flavors without the gluten. It is a budget-friendly way to feed a hungry crowd with simple produce.
Simple Method
Making this lasagna is much easier than you might think. You just slice your potatoes thin and layer them like traditional noodles. There is no boiling required, which saves you so much time and mess.
Even if you are a beginner, you can master these easy layers. The oven does all the hard work for you. You will feel like a pro when that bubbly cheese hits the table.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using seasonal produce like sweet potatoes makes this dish extra flavorful and affordable.
- 3 large sweet potatoes, peeled and sliced into 1/8-inch thick rounds
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the ricotta cheese, beaten egg, squeezed spinach, minced garlic, dried oregano, salt, and pepper until well incorporated.
- Spread 1/2 cup of marinara sauce across the bottom of the prepared baking dish.
- Arrange a single layer of sweet potato slices over the sauce, overlapping them slightly to ensure full coverage.
- Spread one-third of the ricotta mixture evenly over the sweet potato layer.
- Sprinkle 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese over the ricotta.
- Top with 1/2 cup of marinara sauce.
- Repeat the layering process (sweet potatoes, ricotta mixture, cheeses, sauce) twice more.
- Add a final layer of sweet potato slices and top with the remaining marinara sauce, mozzarella, and Parmesan.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the cheese is golden and bubbly.
- Allow the lasagna to rest for 15 minutes before slicing to ensure the layers set properly.
Best Ways to Enjoy It
Serve a big, warm slice alongside a fresh garden salad. The bright vinaigrette cuts through the creamy cheese layers perfectly. You can also add a slice of crusty bread for dipping.
This is a wonderful dish for a cozy family dinner. Set the table, dim the lights, and enjoy a satisfying meal together. It is impressive enough for guests but simple enough for a Tuesday.
Keep It Fresh
You can store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This lasagna actually tastes even better the next day as flavors meld.
To reheat, simply pop a slice in the oven at 350°F. Cover it with foil so the cheese stays soft and melty. You can also freeze individual portions for quick healthy lunches later.
Tips for Best Results
- Use a mandoline slicer to get perfectly even sweet potato rounds.
- Squeeze every bit of water out of the spinach to avoid a soggy lasagna.
- Don’t skip the resting time or the layers might slide apart when cutting.
- Overlap the potato slices slightly so there are no gaps in your “noodles.”
- For a Thanksgiving side, you can double the recipe in two dishes.
- Check the potatoes with a fork to ensure they are buttery soft before serving.
- Lightly grease your foil so the cheese doesn’t stick when you pull it off.
Easy Flavor Ideas
- Add a layer of browned ground turkey for a protein boost.
- Swap the ricotta for a dairy-free almond ricotta to make it vegan-friendly.
- In the summer, try using thin zucchini slices instead of sweet potatoes.
- Mix a pinch of nutmeg into the ricotta for a classic warm flavor.
Quick Answers
Can I make this ahead of time?
Yes, you can assemble the entire dish a day early. Keep it covered in the fridge until you are ready to bake. This makes holiday entertaining much less stressful for you.
Will my kids eat this?
Most kids love the mild sweetness of the potatoes and the stretchy cheese. It is a great way to sneak in some extra spinach. They often don’t even miss the traditional pasta noodles.
I hope this cozy Layered Sweet Potato Lasagna brings warmth to your kitchen this season. It is a joy to share a healthy meal that everyone truly loves. Happy cooking!
— Lidia
Layered Sweet Potato Lasagna
Ingredients
- 3 large sweet potatoes, peeled and sliced into 1/8-inch thick rounds
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg , lightly beaten
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the ricotta cheese, beaten egg, squeezed spinach, minced garlic, dried oregano, salt, and pepper until well incorporated.
- Spread 1/2 cup of marinara sauce across the bottom of the prepared baking dish.
- Arrange a single layer of sweet potato slices over the sauce, overlapping them slightly to ensure full coverage.
- Spread one-third of the ricotta mixture evenly over the sweet potato layer.
- Sprinkle 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese over the ricotta.
- Top with 1/2 cup of marinara sauce.
- Repeat the layering process (sweet potatoes, ricotta mixture, cheeses, sauce) twice more.
- Add a final layer of sweet potato slices and top with the remaining marinara sauce, mozzarella, and Parmesan.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork and the cheese is golden and bubbly.
- Allow the lasagna to rest for 15 minutes before slicing to ensure the layers set properly.
