Name: Sweet Potato Sausage Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: Cooking spray; 2 Tbsp. extra-virgin olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 lb. sweet Italian sausage, casings removed; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 (24-oz.) jar marinara sauce; 1 (5-oz.) package baby spinach; 16 oz. ricotta cheese; 1 large egg, beaten; 3/4 cup freshly grated Parmesan cheese, divided; 1 tsp. dried oregano; 3 large sweet potatoes, peeled and sliced 1/8″-thick (about 2 lb.); 1 1/2 cups shredded mozzarella cheese; Freshly chopped parsley, for garnish

Ingredients

Cooking spray

2 Tbsp. extra-virgin olive oil

1 large yellow onion, chopped

2 cloves garlic, minced

1 lb. sweet Italian sausage, casings removed

Kosher salt

Freshly ground black pepper

1 (24-oz.) jar marinara

1 (5-oz.) package baby spinach

16 oz. ricotta

1 large egg, beaten

3/4 cup freshly grated Parmesan, divided

1 tsp. dried oregano

3 large sweet potatoes, peeled and sliced 1/8″-thick (about 2 lb.)

1 1/2 cups shredded mozzarella

Freshly chopped parsley, for garnish

Instructions

Step 1: Preheat oven to 375°F and grease a 9″x13″ baking dish with cooking spray. In a large skillet over medium heat, heat olive oil. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.

Step 2: Pour in marinara sauce and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.

Step 3: In a large bowl, combine ricotta, beaten egg, ½ cup Parmesan, and oregano. Season with salt and pepper to taste.

Step 4: Spread a thin layer of the marinara and sausage mixture evenly across the bottom of the prepared baking dish. Arrange a third of the sweet potato slices over the sauce, slightly overlapping. Spread about a third of the ricotta mixture over the sweet potatoes, then top with a third of the remaining meat sauce. Repeat layering two more times, ending with a layer of sauce. Sprinkle shredded mozzarella and the remaining ¼ cup Parmesan evenly on top.

Step 5: Cover the dish with foil and bake until the sweet potatoes are almost cooked through, about 45 minutes. Remove the foil and bake uncovered until the sweet potatoes are fork-tender and the cheese is golden and bubbly, another 15 minutes.

Step 6: Let the lasagna rest for 10 minutes before serving. Garnish with freshly chopped parsley.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the sausage while cooking.

You can substitute kale or Swiss chard for the spinach if preferred.

Use smoked mozzarella for a subtle smoky twist on the top layer.

If you want a vegetarian version, replace sausage with sautéed mushrooms or lentils.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through, about 15–20 minutes. This lasagna also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, cover it tightly, and refrigerate. Bake it covered with foil as directed, adding a few extra minutes if baking straight from cold.

Do I need to peel the sweet potatoes?

Peeling the sweet potatoes helps create smooth layers and a tender texture, but leaving the skin on is fine if you prefer more texture and added nutrients.