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Sweetpotato Spinach Lasagna

Prep Time: 1 hr 5 mins
Calories: 560
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  • 5 cups sweetpotatoes from North Carolina (approx. 3-4)
  • 1 1/4 lb leaf spinach
  • 3 tbsp olive oil
  • 1 onion, in cubes
  • 1 garlic clove
  • 4 tbsp butter
  • 1/4 cup wheat flour type 405
  • 2 cups cold whole milk
  • 1/2 cup grated cheese
  • 2 tbsp breadcrumbs
  • salt, pepper, pinch of nutmeg


  • Peel sweetpotatoes, cut them into 1 cm thick slices and cook in boiling salted water for about 8 minutes until soft. Clean and wash the spinach and cook briefly in boiling salted water until collapsed. Drain, rinse cold and squeeze out with the hands.
  • Preheat oven to 160°C convection oven (180°C top and bottom heat). Grease a fireproof mould. Briefly sauté onion cubes and garlic in hot olive oil. Mix in the spinach and season to taste with salt, pepper and nutmeg.
  • Melt butter, stir in the flour and add the cold milk. Bring to the boil and season.
  • Alternately layer sweetpotato slices, spinach and some sauce in the mould. Finish with a layer of sweetpotatoes and sauce. Sprinkle everything with cheese and breadcrumbs and bake in the oven for 35-40 minutes.
Tip: Instead of spinach you can also use chard - or the classic Bolognese.
Serves: 4