Alfredo Sweet Potato Lasagna

This creamy Alfredo Sweet Potato Lasagna is the ultimate cozy dinner for when you want something special yet deeply comforting. Layers of thinly sliced sweet potato mingle with tender spinach, a luscious homemade Alfredo sauce, and three kinds of cheese for a vegetarian meal that has won over even my pickiest friends. Every bite combines savory, sweet, and decadent cheesy goodness that feels like an instant classic in an Italian-inspired way.

The first time I brought this to a family potluck people were scraping the last bit of cheese from the pan Pick no more It is now a tradition whenever the weather turns cool

Ingredients

• Sweet potatoes: Three medium sized make up the layers Choose ones that are firm with no blemishes for best slicing
• Fresh baby spinach: Four cups add color and nutrition Buy bright green leaves that are not wilted
• Small onion: Finely chopped to give sweetness and depth to the spinach
• Garlic: Minced cloves bring essential aroma and warmth
• Unsalted butter: Three tablespoons form the rich base for your Alfredo
• All purpose flour: Thickens the sauce so the lasagna sets up beautifully use fresh for best results
• Whole milk and heavy cream: Two cups and one cup together give the sauce its creamy body Whole milk is ideal for smooth texture
• Parmesan cheese: Grated in for a salty tang Use real Parmesan for superior flavor and melt
• Nutmeg: Just a pinch for that traditional Alfredo whisper of spice
• Salt and freshly ground black pepper: Brightens flavors and balances all that cream
• Mozzarella cheese: The secret to that gooey golden topping Always buy block mozzarella and shred it yourself for best melt
• Ricotta cheese: Adds creaminess in every bite Whole milk ricotta will give a richer result
• Olive oil: Used for sautéing and greasing the dish Choose extra virgin if possible for added flavor
• Fresh basil: Optional but excellent for fragrant garnish Choose stems with perky leaves if using

Instructions

Prep and Preheat:

Set your oven to 375 degrees Fahrenheit Lay out all ingredients and tools Grease a nine by thirteen inch baking dish thoroughly with olive oil or a swipe of nonstick spray Your dish will unmold neater if you do not skip this step

Sauté the Spinach Mixture:

Warm olive oil in a large skillet over medium heat Toss in the chopped onion and cook for about three minutes until it turns almost clear This step builds a foundation of flavor Add in the minced garlic cook one more minute stirring gently Add the entire four cups of spinach all at once and stir until the leaves wilt and shrink This goes quickly Remove from the heat so you do not overcook

Create the Alfredo Sauce:

Melt butter in a medium saucepan over medium heat Sprinkle in the flour as soon as the butter bubbles Whisk the mixture non stop for about a minute This cooks out the raw flour taste Slowly pour in the whole milk and heavy cream Keep whisking until completely smooth Increase heat slightly and keep whisking gently for four to five minutes until the sauce thickens into something resembling a thick soup Stir in grated Parmesan nutmeg salt and black pepper Mix until the Parmesan has melted and the sauce is glossy Remove from the heat right away

Layer Sauce and Sweet Potatoes:

Pour a thin layer of the Alfredo sauce across the bottom of your prepared baking dish This prevents sticking and helps the layers cook evenly

First Sweet Potato Layer:

Arrange slices of sweet potato so they overlap slightly covering the sauce in the base of your dish Try to make the slices even for uniform cooking

First Filling Layer:

Add half the sautéed spinach onion and garlic mixture over the potatoes Place dollops of ricotta cheese across the spinach layer for pockets of creaminess Pour one third of the remaining Alfredo sauce gently across the whole layer Sprinkle generously with shredded mozzarella

Repeat Layers:

Repeat both the sweet potato and filling layers a second time Add remaining spinach ricotta pour over more Alfredo sauce and mozzarella This layering ensures every bite has plenty of everything

Final Layer and Bake:

Finish with a last layer of sweet potato slices Top with all remaining Alfredo sauce and a final shower of mozzarella cheese Cover the dish tightly with foil so moisture stays in for tender potatoes

Bake to Perfection:

Place the dish in the oven and bake covered for thirty minutes Remove the foil and continue baking fifteen to twenty minutes longer until your fork slides easily through the potato and the top is bubbling golden brown

Rest and Garnish:

Once baked let your lasagna stand at room temperature for ten minutes This rest time lets everything set so slices will hold their shape Garnish generously with chopped fresh basil for bright flavor and pretty color

Save

My favorite part about this lasagna the sweet potato slices turn silky and absorb the Alfredo and cheese with each layer Last Thanksgiving we ended up skipping turkey because nobody wanted to wait to dig into the bubbling pan of this lasagna My niece still asks for it every year

Storage Tips

Your leftover lasagna will keep covered in the fridge for up to four days Slice it after it is cooled for the tidiest servings When reheating individual pieces use a low oven or microwave on medium power to preserve moisture

Ingredient Substitutions

Feel free to swap the baby spinach for fresh kale or chard If you want a nutty twist use Gruyère in place of mozzarella Gluten free flour can be subbed for the all purpose flour for those with sensitivities and if you prefer a lighter sauce go with half and half instead of heavy cream

Serving Suggestions

This dish stands on its own but I almost always serve it beside a peppery arugula salad or a bright tomato salad to keep things fresh Some good rustic bread to sop up that extra Alfredo never goes amiss and if you are feeling festive a light white wine pairs beautifully

Cultural and Historical Context

Lasagna has its roots deep in Italian cooking but it is also endlessly adaptable This version honors the spirit of Italian layered baked pastas while leaning into the American love for sweet potatoes It is a true crowd pleaser for holiday tables especially for vegetarians whose options may otherwise be limited

Seasonal Adaptations

If sweet potatoes are not at their peak try butternut squash sliced thin instead In early spring toss in a layer of sautéed leeks with the spinach Roast the sweet potatoes in advance for even more caramelized flavor

Success Stories

I hear from friends and readers all the time who have made this for family gatherings One friend reported that her husband claimed it was his favorite meal of the year Another said even the teenagers went back for seconds and that is the highest praise in my book

Freezer Meal Conversion

Fully assemble the lasagna in a foil lined dish but do not bake Cover tightly and freeze for up to two months When ready to cook bake directly from the freezer adding twenty to thirty minutes to the covered bake time

Save

This lasagna is destined to become your family favorite Serve hot and enjoy the cozy layers with every forkful.

Recipe FAQs

→ Can I use regular potatoes instead of sweet potatoes?

Regular potatoes can be substituted, but sweet potatoes add a unique sweetness and creamy texture.

→ Is it possible to prepare this dish in advance?

Yes, assemble ahead and refrigerate. Bake fresh, adding extra minutes if chilled.

→ What can I use as a spinach alternative?

Kale works well and provides similar texture and nutrition. Sauté until tender before layering.

→ How do I make the Alfredo sauce thicker?

Increase flour slightly or simmer longer for a thicker consistency. Use whole milk and cream for best results.

→ Can I omit the ricotta cheese?

Ricotta provides creaminess, but cottage cheese or mascarpone can be used as alternatives.

→ What wine pairs well with this dish?

A light Pinot Grigio or Chardonnay complements the creamy and savory layers perfectly.