Sweet Potato Lasagna
Ingredients
The filling
-
1
15-ounce
container whole milk ricotta cheese
-
½
cup
crumbled feta cheese
-
2
cloves
garlic, minced
-
¼
cup
chopped fresh basil
-
2
tablespoons
chopped fresh sage
-
¼
teaspoon
red pepper flakes
-
to taste
sea salt and freshly ground black pepper
The lasagna
-
2
sweet potatoes, cut paper thin
-
½
cup
marinara sauce
-
2
cups
fresh baby spinach
-
½ to ¾
cup
shredded mozzarella cheese
-
2
tablespoons
freshly grated Parmigiano cheese
-
¼
cup
chopped parsley (optional)
-
to drizzle
tablespoons
extra-virgin olive oil
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix together the ricotta, feta, garlic, basil, sage, red pepper flakes, and season with salt and pepper.
- Lightly grease an 8x8 inch baking pan with olive oil.
- Spread marinara sauce over the bottom of the baking dish and layer with sweet potato slices.
- Spread half of the ricotta mixture over the sweet potatoes and add a layer of spinach.
- Repeat with the next layer of sweet potatoes, remaining ricotta mixture, and remaining spinach.
- Top with the last layer of sweet potatoes, then sprinkle with mozzarella and Parmigiano cheese.
- Bake for 35 minutes, covering with foil if the cheese starts to brown too much.
- Add remaining fresh sage during the last minute of baking.
- Let sit for 15 minutes before slicing and sprinkle with parsley if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
40mg
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