Ingredients
– 1 cup whole milk ricotta cheese for a creamy base in the filling
– 1/2 cup crumbled feta cheese adds a tangy depth to the mixture
– 2 minced garlic cloves brings aromatic flavor to the filling
– 2 tablespoons chopped fresh basil infuses freshness into every layer
– 1 tablespoon chopped fresh sage provides an earthy herbal note
– 1/4 teaspoon red pepper flakes gives a subtle kick of heat
– 1/2 teaspoon sea salt enhances overall seasoning
– 1/4 teaspoon freshly ground black pepper adds a touch of spice
– 2 tablespoons extra-virgin olive oil used for greasing and flavor
– 1 1/2 cups marinara sauce forms the base layer and adds moisture
– Enough thinly sliced sweet potatoes (approximately 2 large sweet potatoes) to create three layers serves as the gluten-free noodle substitute
– 3 cups fresh baby spinach boosts nutrition and texture between layers
– 1 1/2 cups shredded mozzarella cheese melts beautifully on top
– 1/4 cup freshly grated Parmigiano cheese offers a nutty finish
– Optional chopped parsley to garnish for a fresh, colorful touch
Instructions
1-Getting started with sweet potato lasagna is straightforward and fun, even if you’re new to the kitchen. Begin by preheating your oven to 375°F (190°C) to ensure everything bakes evenly. In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes, salt, and pepper to create a flavorful filling that ties the dish together.
2-Next, lightly grease your baking dish with the extra-virgin olive oil and spread a layer of marinara sauce on the bottom for a solid base. Add a layer of thinly sliced sweet potatoes aim for about two large ones to make three full layers then spread half of the ricotta mixture over them, followed by a layer of fresh baby spinach. Repeat this process once more, ending with another layer of sweet potato slices on top.
3-Finish by sprinkling on the shredded mozzarella and Parmigiano cheese for that irresistible cheesy crust. Bake uncovered for 35 minutes, and if the cheese starts browning too fast, cover the dish to keep it just right. In the last minute, toss in extra fresh sage for an added burst of flavor, then let it rest for 15 minutes before slicing and garnishing with parsley if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Use a mandoline for ultra-thin, uniform sweet potato slices that cook evenly and create delicate layers throughout the lasagna
🌿 Feel free to customize herbs – thyme or rosemary can substitute sage for different flavor profiles that complement the sweet potatoes
⏰ Let the lasagna rest for at least 15 minutes before slicing to allow layers to set and prevent messy serving
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe (large serving) or 1/6 (smaller serving)
- Calories: 380
- Sugar: 12g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg