Alfredo Sweet Potato Lasagna (Printable Version)

Layers of sweet potato, Alfredo sauce, spinach, and cheese form a creamy, savory vegetarian Italian-inspired dish.

# What You’ll Need:

→ Vegetables

01 - 3 medium sweet potatoes, peeled and thinly sliced (⅛ inch)
02 - 4 cups fresh baby spinach
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced

→ Sauce

05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/2 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Cheese

12 - 2 cups shredded mozzarella cheese
13 - 1 cup ricotta cheese

→ Other

14 - 2 tablespoons olive oil
15 - 1/4 cup chopped fresh basil, optional for garnish

# Step-by-Step Guide:

01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and sauté for 1 minute. Incorporate spinach and cook until wilted, around 2 minutes. Remove from heat and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk and heavy cream, whisking continuously until smooth and thickened, about 4-5 minutes. Stir in Parmesan cheese, ground nutmeg, salt, and pepper. Remove from heat.
04 - Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Arrange a single layer of sweet potato slices over the sauce, slightly overlapping.
05 - Top with half of the sautéed spinach mixture. Dollop half of the ricotta cheese over the spinach. Pour a portion of Alfredo sauce over the layer and sprinkle with mozzarella cheese.
06 - Arrange another layer of sweet potato slices. Add remaining spinach, ricotta, Alfredo sauce, and mozzarella cheese. Finish with a last layer of sweet potatoes, remaining Alfredo sauce, and the rest of the mozzarella.
07 - Cover the dish tightly with foil and bake in preheated oven for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes, until sweet potatoes are tender and cheese is bubbly and golden.
08 - Allow to stand for 10 minutes before slicing. Garnish with chopped fresh basil if desired.

# Additional Tips::

01 -
  • Ready to feed a crowd or perfect for leftovers the next day
  • No noodles required the sweet potatoes act as both star and structure
  • Vegetarian and adaptable but totally hearty and satisfying
  • Easy to prep ahead or make as a weekend meal to reheat during the week
02 -
  • High in fiber and vitamin A thanks to sweet potatoes
  • Makes delicious leftovers and the flavors improve overnight
  • Can be adapted for gluten free diets with one simple swap
03 -
  • Cut your sweet potatoes as thinly and evenly as possible for the best texture A mandoline makes this much easier
  • Always freshly grate mozzarella and Parmesan for the most melt and flavor Pre shredded cheese just does not do this recipe justice
  • Let the lasagna rest before cutting in This prevents your layers from sliding apart and gives you stunning slices

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