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Sweet Potato Lasagna

By Food Network.com

Sweet Potato Lasagna

Cook:30min

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!

Updated at: Sat, 23 Nov 2024 21:06:26 GMT

Nutrition balance score

Good

Glycemic Index

53

Low

Glycemic Load

26

High

Nutrition per serving

Calories603.5 kcal (30%)

Total Fat32.3 g (46%)

Carbs48.2 g (19%)

Sugars10.3 g (11%)

Protein31.7 g (63%)

Sodium920 mg (46%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 tablespoonsolive oil

freshly ground black pepper

1 x 28 ouncecan whole peeled tomatoes

2 x 10 ouncefrozen chopped spinach

boxes, defrosted

1 poundmozzarella

2 poundsricotta cheese

½ cupgrated parmesan

¼ teaspoonnutmeg

large, lightly beaten

3 poundssweet potatoes

Instructions

View on Food Network.com

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Notes

3 liked

0 disliked

Delicious

Easy

Kid-friendly

Makes leftovers

Harper Kolehmainen· last year

Makes leftovers

Absolutely incredible! I always use more onion and garlic in the sauce for a stronger flavor, and you may need to make a bit more than the recipe lists in order to cover all the layers (depending on the size of pan you use).

Amber· last year

Mine doesn't look as pretty as the recipe. Lol. Not enough sauce and ricotta mixture to make 4 layers. I recommend doing double layers of sweet potatoes. I added Italian seasoning to the sauce.. It's delicious. Just not pretty. Oh I used fresh spinach

Mine doesn't look as pretty as the recipe. Lol.
Not enough sauce and ricotta mixture to make 4 layers. I recommend doing double layers of sweet potatoes. I added Italian seasoning to the sauce..
It's delicious. Just not pretty. Oh I used fresh spinach

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