Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
- For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
- Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
- Preheat the oven to 350 degrees F.
- To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.
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Iris Espinoza
[email protected]This was a great recipe. I made it exactly as written and it turned out perfectly.
Imran Trust
[email protected]This was a great way to use up some leftover sweet potatoes. I added some ground beef to the lasagna and it was even better.
Haji Haji khan
[email protected]I'm not a huge fan of sweet potatoes, but this lasagna was delicious! The combination of the sweet potatoes, ricotta cheese, and spinach was perfect.
Monarul hoque Hoque
[email protected]This was a great recipe. I used a little less cheese than the recipe called for and it was still plenty cheesy.
Anar Memmediv
[email protected]I made this for my family and they loved it. I will definitely be making it again.
Adri
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna. It was hearty and satisfying.
Bhim Surya
[email protected]This was a great recipe. I made it exactly as written and it turned out perfectly.
Bare huseen Ibrahim
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
shekh saheb
[email protected]This was a great way to use up some leftover sweet potatoes. I added some ground beef to the lasagna and it was even better.
Wali m Muhammad Jan
[email protected]I'm not a huge fan of sweet potatoes, but this lasagna was delicious! The combination of the sweet potatoes, ricotta cheese, and spinach was perfect.
Hani Muteee
[email protected]This was so easy to make and it turned out great! I used a little less cheese than the recipe called for and it was still plenty cheesy. I will definitely be making this again.
Oscar Guzm√°n
[email protected]I made this last night and it was a hit with my family! Only problem was that my 9x13 pan was too small so it was overflowing a little bit. Otherwise it was perfect!