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Sweetpotato Spinach Lasagna

Prep Time: 30 mins
Cook Time: 45 mins
Print Recipe

Ingredients

  • 3 med. sweetpotatoes, (2 cups pureed)
  • 1 C milk, divided
  • ¾ t salt, divided
  • ½ t pepper, divided
  • ½ t Italian seasoning
  • t grated nutmeg
  • 1 med onion
  • 2 cloves garlic, minced
  • 2 T chives, chopped
  • 1 10 oz. box frozen spinach, thawed
  • C Ricotta cheese
  • 18 slices shredded mozzarella cheese
  • ¾ C Parmesan cheese
  • 9 no-cook lasagna noodles
  • 2 eggs, 2
  • 2 T butter
  • 1 15 oz. jar alfredo sauce

Instructions

  • Preheat oven to 375̊
  • Add cooked and cooled sweetpotatoes, ½ t salt, ¼ t. pepper, ⅛ t. nutmeg and 1 egg to food processor. Process until smooth and set aside.
  • In a medium pan, melt butter and saute’ onion for two minutes. Add garlic, cook 1 minute
  • Drain spinach well, and add to pan along with ½ C ricotta cheese, remaining salt, and pepper. Stir to combine. Remove from heat and set aside.
  • Spray 9X13 pan with cooking spray and spread ¼ C alfredo sauce over the bottom of the pan.
  • Layer as follows: 3 noodles, ⅓ of sweetpotatoes, ½ spinach mixture, 6 slices of mozzarella, ¾ C alfredo, and ½ ricotta mixture. Repeat layer, and top with remaining ⅓ sweetpotatoes. Top with last 3 noodles, remaining slices of mozzarella, alfredo, and parmesan cheese. Pour ½ C milk along the inside edge of pan.
  • Cover with foil.
  • Bake 40-45 minutes. Garnish with additional chives if desired.