Layered Sweet Potato Lasagna (Print Version)
Sweet potatoes, cheeses, greens, walnuts, and cranberries baked for a comforting, golden main dish.
# Ingredients:
→ Main Components
01 -
3 large sweet potatoes, peeled and thinly sliced
02 -
2 cups ricotta cheese
03 -
1 cup crumbled feta cheese
04 -
2 cups spinach or kale, finely chopped
→ Flavorings and Seasonings
05 -
2 cloves garlic, minced
06 -
2 tablespoons olive oil
07 -
1 tablespoon fresh thyme or rosemary, chopped
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Topping
10 -
1/2 cup chopped walnuts
11 -
1/4 cup dried cranberries
12 -
3 tablespoons honey or maple syrup
# Steps:
01 -
Preheat the oven to 375 degrees Fahrenheit.
02 -
Lightly brush a baking dish or loaf pan with olive oil to prevent sticking.
03 -
In a large bowl, combine ricotta cheese, crumbled feta, chopped spinach or kale, minced garlic, salt, black pepper, and chopped thyme or rosemary. Mix until thoroughly blended.
04 -
Arrange a layer of sweet potato slices to cover the base of the prepared dish. Evenly spread a portion of the cheese and greens mixture over the potatoes. Repeat these layers, finishing with a final layer of sweet potatoes on top.
05 -
Cover the dish with aluminum foil and bake for 35 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
06 -
Remove the foil. Sprinkle chopped walnuts and dried cranberries over the top layer, and drizzle with honey or maple syrup.
07 -
Return the dish to the oven, uncovered, and bake for an additional 5 minutes until the top is golden and sticky.
08 -
Garnish with a sprig of rosemary if desired, and serve warm.
# Notes:
01 -
For best slicing, allow the lasagna to cool for several minutes before cutting. Substitute maple syrup for honey to make the dish entirely vegetarian.