Sweet Potato Lasagna

Method

1. 01

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. 02

   Slice sweet potatoes into 1/8- to 1/4-inch thick rounds using a knife or mandoline for even layers.

3. 03

   Toss sweet potato slices with 1 tbsp olive oil and 1/2 tsp salt. Roast in a single layer 12–15 minutes, flipping once, until just tender. Remove and lower oven to 375°F (190°C).

4. 04

   While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and cook 30 seconds, add spinach and cook until wilted, season with a pinch of salt and pepper. Remove from heat and cool slightly.

5. 05

   In a bowl combine ricotta, egg, half the Parmesan, cooked spinach, 1/2 tsp salt, 1/4 tsp pepper, and dried oregano. Mix until uniform.

6. 06

   Spread 1/2 cup marinara on the bottom of a 9x13-inch baking dish. Arrange a single layer of sweet potato slices to cover the sauce.

7. 07

   Spoon half the ricotta-spinach mixture over the potatoes and spread gently. Add 1 cup marinara over the ricotta, then sprinkle 2/3 cup mozzarella.

8. 08

   Repeat with another layer of sweet potatoes, remaining ricotta mixture, 1 cup marinara, and 2/3 cup mozzarella. Finish with a final layer of sweet potato slices, remaining marinara, and remaining mozzarella. Sprinkle remaining Parmesan on top and red pepper flakes if using.

9. 09

   Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and edges are browned.

10. 10

    Let rest 10 minutes before slicing. Garnish with fresh basil if desired and serve.