Layered Sweet Potato Veggie Lasagna
This Layered Sweet Potato Veggie Lasagna swaps traditional pasta sheets for thinly roasted sweet potato slices, creating a naturally gluten-free, hearty, and wholesome dinner. Each layer is filled with creamy ricotta, sauteed zucchini and spinach, rich marinara, and melted mozzarella for the ultimate healthy comfort food experience.
Equipment
- 9x13 inch baking dish
- Large baking sheets
- Large skillet
- Mandoline slicer or sharp chef's knife
- Medium mixing bowl
Ingredients
- 3 large sweet potatoes peeled and sliced lengthwise into 1/8-inch planks
- 2 tablespoons olive oil divided
- 2 cups full-fat ricotta cheese
- 1 large egg lightly beaten
- 1/2 cup Parmesan cheese freshly grated, divided
- 2 cups shredded low-moisture mozzarella divided
- 2.5 cups marinara sauce store-bought or homemade
- 1 medium zucchini thinly sliced into rounds
- 3 cups fresh spinach or 1 cup frozen spinach, thawed and squeezed dry
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line two large baking sheets with parchment paper and lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
- Peel the sweet potatoes and slice them lengthwise into thin planks, about 1/8 inch thick. Arrange them in a single layer on the prepared baking sheets. Brush both sides with olive oil and season with salt and pepper.
- Roast the sweet potato slices for 20 to 25 minutes, flipping once halfway through, until just tender and lightly golden at the edges. Remove from the oven and reduce the oven temperature to 375 degrees F (190 degrees C).
- While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the zucchini slices and cook for 3 to 4 minutes. Add the spinach and cook, stirring, for another 2 to 3 minutes until wilted and all liquid has evaporated. Season with salt, pepper, and a pinch of Italian seasoning. Remove from heat and set aside.
- In a medium mixing bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese, remaining Italian seasoning, salt, and pepper. Stir until smooth and well combined.
- Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the prepared baking dish. Arrange a single layer of roasted sweet potato slices over the sauce, overlapping slightly to cover the bottom.
- Dollop and spread half of the ricotta mixture over the sweet potato layer. Top with half of the sauteed vegetable mixture, followed by about 3/4 cup of marinara sauce, and then a generous layer of shredded mozzarella.
- Repeat the layers: sweet potato slices, remaining ricotta mixture, remaining sauteed vegetables, another 3/4 cup marinara, and more mozzarella. Finish with a final layer of sweet potato slices, the remaining marinara spread evenly on top, the rest of the mozzarella, and the remaining Parmesan cheese.
- Cover the baking dish tightly with aluminum foil and bake at 375 degrees F for 30 minutes.
- Remove the foil and continue baking for an additional 15 to 20 minutes, until the cheese is bubbly, melted, and golden brown in spots on top.
- Remove from the oven and allow the lasagna to rest at room temperature for at least 15 minutes before slicing and serving. This resting time is essential for clean, structured slices. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Notes
For the best results, make sure your sweet potato slices are as uniform in thickness as possible so they cook evenly. A mandoline slicer makes this much faster. Always squeeze all moisture out of spinach and pat zucchini dry before sauteing to prevent watery layers. This lasagna can be fully assembled (unbaked) and refrigerated for up to 24 hours before baking, making it a great make-ahead dinner. Leftovers keep in an airtight container in the fridge for up to 4 days and taste even better the next day as the flavors meld together.