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sweet potato lasagna

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Sweet Potato Lasagna

Lasagnas can do no wrong. They're the most soul-satisfying food around and this one is no exception. It also proves that pasta isn't necessary. With no noodles to boil, it's almost easier to make than a classic lasagna. Sweet Potato Lasagna is a healthy lasagna recipe, made using sweet potato noodles instead of pasta. With authentic bolognese and creamy bechamel sauces, this healthy dinner tastes better than a traditional lasagna!

Ingredients :
  • Freshly chopped parsley, for serving
  • 16 oz. Fresh mozzarella, sliced
  • 1 tsp. Dried oregano
  • 3/4 cup Grated Parmesan, divided
  • 1 Large egg, beaten
  • 16 oz. Ricotta
  • 5 oz. Baby spinach
  • 2 cups Marinara sauce
  • Freshly ground black pepper
  • Kosher salt
  • 1 pound Sweet Italian sausage, casings removed
  • 2 cloves Garlic, minced
  • 1 Large onion, chopped
  • 2 tbsp. Extra-virgin olive oil
  • 3 Large sweet potatoes, peeled and thinly sliced
  • Cooking spray
Directions :
  1. Preheat oven to 375℉ and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.
  2. Pour in marinara sauce and bring to a simmer, then add spinach and cook until spinach is wilted. Remove from heat.
  3. In a large bowl, stir together ricotta, egg, 1/2 cup Parmesan, and oregano. Season with salt and pepper.
  4. Layer sweet potatoes in the bottom of the prepared baking dish, slightly overlapping. Spread about 1/3 of ricotta mixture over sweet potatoes then pour 1/3 of meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella slices and remaining 1/4 cup Parmesan.
  5. Cover with aluminum foil and bake until sweet potatoes are almost cooked through, about 45 minutes then remove foil and bake until sweet potatoes are fork-tender, 15 minutes more. Let rest 10 minutes.
  6. Garnish with parsley before serving.

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