Sweet Potato Sausage Lasagna Recipe
This Sweet Potato Sausage Lasagna is a hearty, comforting dish that layers sweet slices of potato with a savory Italian sausage marinara, creamy ricotta mixture, and a blend of cheeses baked to golden perfection. It offers a delicious twist on traditional lasagna by using sweet potatoes instead of pasta sheets, making it a gluten-free option that’s rich in flavor and perfect for a wholesome family dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
Main 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
Instructions
- Prepare the baking dish and cook sausage mixture: Preheat the oven to 375°F (190°C) and grease a 9″x13″ baking dish with cooking spray. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add the sweet Italian sausage, breaking it up with a wooden spoon, and cook until no longer pink, about 6 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Finish the sauce: Pour in the marinara sauce and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Stir in the baby spinach and cook until wilted, approximately 2 minutes. Remove the skillet from heat.
- Make ricotta mixture: In a large bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese (½ cup), and dried oregano. Season with salt and pepper to taste, then mix well.
- Assemble the lasagna layers: Spread a thin layer of the marinara meat sauce evenly across the bottom of the prepared baking dish. Arrange a third of the sliced sweet potatoes over the sauce, slightly overlapping. Spread a third of the ricotta mixture evenly over the sweet potatoes, then top with a third of the remaining meat sauce. Repeat these layers two more times, ending with the meat sauce on top. Sprinkle the shredded mozzarella and the remaining Parmesan cheese (¼ cup) evenly over the final layer.
- Bake the lasagna: Cover the baking dish tightly with foil and bake for about 45 minutes, until the sweet potatoes are almost cooked through. Remove the foil and bake uncovered for an additional 15 minutes until the sweet potatoes are fork-tender and the cheese is golden and bubbly.
- Rest and garnish: Allow the lasagna to rest for 10 minutes after baking to let the layers set. Garnish with freshly chopped parsley before serving.
Notes
- Using sweet potatoes instead of traditional pasta sheets makes this lasagna naturally gluten-free.
- Ensure sweet potato slices are 1/8″ thick for even cooking throughout baking.
- You can prepare the sausage marinara mix a day ahead to save time on assembly day.
- Letting the lasagna rest before serving helps it slice neatly and enhances flavor melding.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: sweet potato lasagna, Italian sausage recipe, gluten free lasagna, baked lasagna, healthy lasagna, sweet potato recipe
Find it online: https://thefoodrecipe.com/sweet-potato-sausage-lasagna-recipe/
