Description
A delicious and healthy twist on traditional lasagna, made with layers of sweet potatoes and fresh vegetables.
Ingredients
Scale
- 3 large sweet potatoes, peeled and thinly sliced
- 2 cups spinach, fresh or frozen
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese, or cottage cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce, store-bought or homemade
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant (about 2 minutes). Then, add the diced bell pepper, sliced zucchini, and mushrooms. Cook for an additional 5-7 minutes until the vegetables are tender. Stir in the spinach until wilted, and season with salt, pepper, oregano, and basil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer half of the sweet potato slices, half of the ricotta cheese, half of the vegetable mixture, and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of sweet potatoes and marinara sauce on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- Let it rest for about 10 minutes before slicing.
Notes
Ensure sweet potatoes are sliced thinly for even cooking. This can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg