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A golden, bubbly layered sweet potato lasagna in a white baking dish with melted mozzarella and spinach.

Layered Sweet Potato Lasagna

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 345 kcal

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.