This Spin on Lasagna Will Leave You Smiling

By Sarah Lipoff

Updated on 10/12/2015 at 6:00 AM

I love lasagna, but all the layering of noodles and simmering of sauces leaves me exhausted. Make it easy on yourself by swapping sweet potatoes for noodles and making a quick skillet sauce that's creamy and good. A thick topping of crusty cheese pulls the delicious dish together.

Sweet Potato Lasagna

Cook Time60 minutes
Yield1 lasagna

From Sarah Lipoff, POPSUGAR Food

INGREDIENTS

    • 2 sweet potatoes
    • 1 pound Italian sausage
    • 1 tablespoon flour
    • 2 cups milk
    • 2 cups spinach
    • 2 cups ricotta cheese
    • 2 cloves garlic, chopped
    • 1 cup grated mozzarella cheese

    INSTRUCTIONS

    1. Preheat your oven to 400˚F.

    2. Place the Italian sausage in a sauté pan over medium heat and break up the meat while it sears. Cook through.

    3. Once the meat starts to brown, add the flour, stirring to incorporate, and simmer for 3 minutes.

    4. Slowly add the milk, and mix. Heat until just about boiling, stirring to bring up to temperature. You'll notice the sauce thicken when it's ready. Remove from heat.

    5. Wash and peel the sweet potatoes, then cut in half lengthwise. Then use a carrot peeler to cut long strips, making the noodles for the lasagna.

    6. Mix the ricotta cheese and garlic, and then you're ready to assemble!

    7. Lightly grease an 8-by-10-inch casserole pan and start with a layer of sweet potatoes, then top with half the ricotta cheese, spreading evenly. Top with 1/3 of the sauce and half the spinach. Repeat with another layer.

    8. Finish with the remaining sauce on top, then cover with tinfoil. Bake for 40 minutes.

    9. Remove from the oven and top with the shredded cheese. Place back in the oven until the cheese is melted and slightly browned.

    10. Let the lasagna set for 10 minutes before serving.