Why You’ll Love This Sweet Potato and Spinach Lasagna
- It’s a nutritional powerhouse in disguise. You’re getting a fantastic dose of vitamins A and C from the sweet potatoes, plus all the iron and goodness from the spinach, but it honestly just tastes like the most decadent, cheesy comfort food. It’s a win-win.
- The texture is absolutely dreamy. The contrast between the velvety smooth sweet potato layer, the slightly toothsome spinach, and the perfectly al dente pasta is just spot-on. You get creaminess, a little bite, and that satisfying cheese pull all in one forkful.
- It’s surprisingly simple to assemble. While it does have a few components, none of them are difficult. You can even make the fillings ahead of time, which makes putting the whole thing together on a weeknight a total breeze.
- It’s the ultimate make-ahead meal. This lasagna actually tastes even better the next day after the flavors have had time to mingle and get to know each other. It freezes beautifully, too, meaning a delicious, homemade dinner is never more than an oven reheat away.
Ingredients & Tools
- 2 large sweet potatoes (about 1.2 kg / 2.5 lbs total)
- 450 g fresh spinach
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 250 g ricotta cheese
- 1 large egg
- 200 g grated mozzarella cheese, divided
- 75 g grated Parmesan cheese, divided
- 250 ml whole milk or single cream
- ½ tsp freshly grated nutmeg
- 9-12 no-boil lasagna sheets
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Tools: A large baking dish (approx. 23×33 cm / 9×13 inch), a large pot for the spinach, a medium saucepan, a potato masher or fork, and a skillet.
A little note on the cheeses—using full-fat ricotta and a good, block-style mozzarella that you grate yourself really does make a difference in both flavor and texture, preventing any unwanted watery-ness in your finished lasagna.
Serves: 6-8 | Prep Time: 40 minutes | Cook Time: 45 minutes | Total Time: 1 hour 25 minutes (plus resting time)
Before You Start: Tips & Ingredient Notes
- Don’t skip wilting the spinach properly. It might seem like a mountain of leaves, but it wilts down dramatically. The crucial part is squeezing out every last drop of water after it’s cooked. A watery spinach layer is the enemy of a sliceable lasagna.
- How to cook the sweet potatoes? You can roast them for deeper flavor or boil/steam them for speed. Roasting will concentrate their sweetness and give a slightly less watery result, which is my personal preference. Just prick them with a fork and bake at 200°C (400°F) for about 45-60 minutes until very tender.
- What kind of lasagna sheets are best? I almost always use no-boil (or oven-ready) sheets for convenience. They absorb moisture from the sauces and cook up perfectly. If you use fresh pasta sheets, your cooking time might be slightly less. Regular dried sheets that require boiling will work, but you’ll need to adjust the liquid in the recipe.
- Season each component well. Taste your sweet potato mash and your spinach mixture separately before assembling. Each layer needs to be properly seasoned with salt and pepper to build a flavorful final dish.
How to Make Sweet Potato and Spinach Lasagna
Step 1: Prepare the Sweet Potato Layer. If you haven’t already, cook your sweet potatoes until they are completely soft and easily pierced with a knife. Let them cool just enough to handle, then scoop the flesh into a bowl. Mash it thoroughly with a potato masher or fork until smooth. Pour in the milk or cream, and season generously with salt, pepper, and that lovely nutmeg. Stir until you have a smooth, spreadable consistency—almost like a thick purée. Set this aside.
Step 2: Wilt and Squeeze the Spinach. This is a key step! Heat a tablespoon of olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in big handfuls, stirring constantly as it wilts down to make room for more. This will only take a few minutes. Once all the spinach is wilted, transfer it to a colander and let it cool. When it’s cool enough to handle, take handfuls of the spinach and squeeze, squeeze, squeeze over the sink to remove as much liquid as possible. Honestly, you’ll be amazed at how much water comes out. Chop the squeezed-dry spinach roughly.
Step 3: Sauté the Aromatics and Combine with Spinach. In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and cook for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add your thoroughly squeezed and chopped spinach back to the pan. Stir everything together, cooking for another 2 minutes to let the flavors combine. Season with salt and pepper, then remove from the heat.
Step 4: Prepare the Cheesy Binding. In a medium bowl, combine the ricotta cheese, egg, about half of the grated mozzarella, and half of the grated Parmesan. Mix it all together until well-combined. This mixture will act as a glorious, cheesy glue that helps bind the spinach layer together and adds incredible richness.
Step 5: Assemble the Lasagna. Preheat your oven to 190°C (375°F). Now for the fun part! Spread a very thin layer of the sweet potato mixture on the bottom of your baking dish—this is just to prevent the first pasta sheets from sticking. Place a single layer of no-boil lasagna sheets over the top, breaking them to fit as needed. Next, spread half of the spinach mixture evenly over the pasta. Dollop half of the ricotta mixture over the spinach and spread it as best you can—it’s okay if it’s not perfect. Finally, spread about one-third of the remaining sweet potato mixture over the ricotta. Repeat the layers: pasta, remaining spinach, remaining ricotta, and another third of the sweet potato. Top with a final layer of pasta sheets, and then spread the last of the sweet potato mixture over the top. Sprinkle with the remaining mozzarella and Parmesan.
Step 6: Bake to Perfection. Cover the dish tightly with foil and bake for 30 minutes. This initial covered baking allows the pasta to steam and cook through properly. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the edges are happily bubbling away. You’ll know it’s ready.
Step 7: The Most Important Step—Rest! I know it’s tempting to dive right in, but please, let the lasagna rest for at least 15-20 minutes after you take it out of the oven. This allows the layers to set, making it infinitely easier to cut neat, beautiful slices that hold their shape. It’s a game-changer, I promise.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula and the sharp acidity of the lemon cut through the richness of the lasagna perfectly, balancing the whole meal.
- Garlic bread or focaccia — For the ultimate carb-lover’s feast, nothing beats a warm, buttery piece of bread to scoop up any cheesy bits left on the plate. It’s a non-negotiable for a cozy night in.
- Roasted green vegetables like broccoli or asparagus — Their slightly charred, earthy flavor adds another dimension and makes the plate feel even more complete and vibrant.
Drinks
- A crisp, unoaked Chardonnay or Pinot Grigio — The brightness and acidity in these white wines will cleanse the palate between each rich, cheesy bite without overpowering the sweet potato’s subtle sweetness.
- A light-bodied red like Pinot Noir — If you prefer red wine, go for something with low tannins and fruity notes that can complement the earthiness of the spinach and the sweetness of the potato without clashing.
- Sparkling water with a twist of lemon — Sometimes, the best pairing is the simplest. The bubbles and citrus are incredibly refreshing and help reset your taste buds.
Something Sweet
- Lemon sorbet or a citrus tart — After a rich meal, a bright, zesty dessert is incredibly satisfying. It feels light and cleansing, a perfect, palate-refreshing finale.
- Dark chocolate almond clusters — A few pieces of good-quality dark chocolate with nuts provides a little hit of bitterness and sweetness that feels just right without being too heavy.
- Poached pears with a drizzle of honey — The gentle, floral sweetness of the pears echoes the natural sweetness of the lasagna in a more delicate, elegant way.
Top Mistakes to Avoid
- Mistake: Not squeezing the spinach enough. This is the number one reason for a watery lasagna. That extra moisture has to go somewhere, and it will make your layers soupy and the pasta mushy. Take the time to really wring it out.
- Mistake: Using a watery tomato sauce. This recipe doesn’t use a tomato sauce base for a reason—the sweet potato provides the moisture. If you add a runny sauce, you’ll throw off the balance completely. Stick to the layers as written.
- Mistake: Skipping the resting time. I’ve messed this up before too, in a hurry to eat. Cutting into a lasagna straight from the oven is a recipe for a sloppy, collapsed slice. Letting it rest allows the starches in the pasta to set, giving you that perfect, clean cut.
- Mistake: Overbaking after removing the foil. Keep a close eye on it during the last 15 minutes. You just want a golden-brown top, not a burnt one. The cheese can go from bubbly to blackened surprisingly quickly.
Expert Tips
- Tip: Add a layer of flavour with mushrooms. Sauté some sliced cremini or chestnut mushrooms with the onions and garlic for an extra deep, umami layer that complements the spinach beautifully.
- Tip: Make it ahead with ease. You can assemble the entire lasagna up to 24 hours in advance. Just cover it tightly and keep it in the fridge. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
- Tip: Freeze individual portions. Once baked and cooled, cut the lasagna into portions, wrap them individually in foil, and freeze. They reheat perfectly for a quick and satisfying lunch or dinner.
- Tip: Brown the top even more. If you want an extra-golden, slightly crispy top, pop the lasagna under the broiler for the last minute or two of cooking. Watch it like a hawk—it can burn in seconds!
- Tip: Add a herbaceous kick. Stir a tablespoon of chopped fresh sage or rosemary into the sweet potato mixture. The earthy, aromatic herbs pair wonderfully with the sweet potato and cheese.
FAQs
Can I make this lasagna vegan?
You absolutely can! For the sweet potato layer, use a plant-based milk or cream. Replace the ricotta with a blended firm tofu mixed with nutritional yeast, lemon juice, and salt. For the cheese topping, use your favorite store-bought vegan mozzarella or a simple breadcrumb and nutritional yeast mix for a crunchy top. The key is to ensure each component is well-seasoned to make up for the lack of salty, aged cheese.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well and is often more convenient. You’ll need about 450-500 grams (16-18 oz) of frozen chopped spinach. Thaw it completely—the best way is to leave it in a colander overnight in the fridge—and then follow the same crucial step: squeeze out every bit of excess water. In fact, frozen spinach can sometimes be easier to squeeze thoroughly than fresh.
Why did my pasta not cook through properly?
This usually happens for one of two reasons. First, not enough moisture in the dish. The no-boil sheets rely on the liquid from the sauces to hydrate and cook. Did you skip the milk/cream in the sweet potato? Second, the baking dish might have been too large, creating thin layers that didn’t provide enough surrounding moisture for the pasta to absorb. Always use the recommended dish size.
How long will leftovers keep?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in the microwave or a conventional oven until hot all the way through. The oven will give you a better texture, especially for the top, but the microwave is fine for a quick fix.
Can I add protein to this lasagna?
Of course! For a heartier version, you can add a layer of cooked, seasoned lentils or some sautéed, crumbled firm tofu or tempeh between the spinach and ricotta layers. If you’re not vegetarian, cooked Italian sausage or ground chicken would also be delicious additions. Just make sure any added protein is cooked and seasoned before assembling.
Sweet Potato And Spinach Lasagna
Creamy sweet potato & garlicky spinach lasagna! This hearty vegetarian recipe is a cozy, cheesy comfort food win. Easy to make ahead & a total crowd-pleaser.
Ingredients
Ingredients
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2 large sweet potatoes (about 1.2 kg / 2.5 lbs total)
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450 g fresh spinach
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1 large onion (finely chopped)
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3-4 cloves garlic (minced)
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250 g ricotta cheese
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1 large egg
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200 g grated mozzarella cheese (divided)
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75 g grated Parmesan cheese (divided)
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250 ml whole milk or single cream
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½ tsp freshly grated nutmeg
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9-12 no-boil lasagna sheets
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2 tbsp olive oil
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salt (to taste)
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freshly ground black pepper (to taste)
Instructions
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Prepare the Sweet Potato Layer. If you haven't already, cook your sweet potatoes until they are completely soft and easily pierced with a knife. Let them cool just enough to handle, then scoop the flesh into a bowl. Mash it thoroughly with a potato masher or fork until smooth. Pour in the milk or cream, and season generously with salt, pepper, and that lovely nutmeg. Stir until you have a smooth, spreadable consistency—almost like a thick purée. Set this aside.01
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Wilt and Squeeze the Spinach. This is a key step! Heat a tablespoon of olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in big handfuls, stirring constantly as it wilts down to make room for more. This will only take a few minutes. Once all the spinach is wilted, transfer it to a colander and let it cool. When it's cool enough to handle, take handfuls of the spinach and squeeze, squeeze, squeeze over the sink to remove as much liquid as possible. Honestly, you'll be amazed at how much water comes out. Chop the squeezed-dry spinach roughly.02
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Sauté the Aromatics and Combine with Spinach. In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and cook for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add your thoroughly squeezed and chopped spinach back to the pan. Stir everything together, cooking for another 2 minutes to let the flavors combine. Season with salt and pepper, then remove from the heat.03
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Prepare the Cheesy Binding. In a medium bowl, combine the ricotta cheese, egg, about half of the grated mozzarella, and half of the grated Parmesan. Mix it all together until well-combined. This mixture will act as a glorious, cheesy glue that helps bind the spinach layer together and adds incredible richness.04
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Assemble the Lasagna. Preheat your oven to 190°C (375°F). Now for the fun part! Spread a very thin layer of the sweet potato mixture on the bottom of your baking dish—this is just to prevent the first pasta sheets from sticking. Place a single layer of no-boil lasagna sheets over the top, breaking them to fit as needed. Next, spread half of the spinach mixture evenly over the pasta. Dollop half of the ricotta mixture over the spinach and spread it as best you can—it's okay if it's not perfect. Finally, spread about one-third of the remaining sweet potato mixture over the ricotta. Repeat the layers: pasta, remaining spinach, remaining ricotta, and another third of the sweet potato. Top with a final layer of pasta sheets, and then spread the last of the sweet potato mixture over the top. Sprinkle with the remaining mozzarella and Parmesan.05
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Bake to Perfection. Cover the dish tightly with foil and bake for 30 minutes. This initial covered baking allows the pasta to steam and cook through properly. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the edges are happily bubbling away. You'll know it's ready.06
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The Most Important Step—Rest! I know it's tempting to dive right in, but please, let the lasagna rest for at least 15-20 minutes after you take it out of the oven. This allows the layers to set, making it infinitely easier to cut neat, beautiful slices that hold their shape. It's a game-changer, I promise.07
