Sweet Potato Lasagna : ketorecipes


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.

. Cooking spray
. 3 large sweet potatoes, peeled and sliced 1/8″-thick (about 2 lb.)
. 2 tbsp. extra-virgin olive oil
. 1 large onion, chopped
. 2 cloves garlic, minced
. 1 lb. sweet Italian sausage, casings removed
. Kosher salt
. Freshly ground black pepper
. 2 c. marinara
. 1 (5-oz.) package baby spinach
. 16 oz. ricotta
. 1 large egg, beaten
. 3/4 c. freshly grated Parmesan, divided
. 1 tsp. dried oregano
. 1 1/2 c. shredded mozzarella
. Freshly chopped parsley, for serving


  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. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until spinach is wilted. Remove from heat.

  3. In a large bowl, stir together ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper.

  4. Spread a thin layer of marinara mixture evenly across the bottom of prepared dish. Layer sweet potatoes on top of sauce, slightly overlapping. Spread about ⅓ of ricotta mixture over sweet potatoes then pour ⅓ of remaining meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella and remaining ¼ 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 and cheese is lightly golden, 15 minutes more.

  6. Let rest 10 minutes, then garnish with parsley before serving.

Hope you enjoy this recipe!

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