Sweet Potato Lasagna with Spinach, Ricotta, Walnuts & Cranberry-Honey Sauce
Serves: 6
Prep: 25 minutes
Bake: 40–45 minutes
🛒 Ingredients
For the Sweet Potato Layers
2 large sweet potatoes, peeled and thinly sliced lengthwise
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the Spinach-Ricotta Filling
2 cups ricotta cheese
4 cups fresh spinach, chopped
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella cheese
For the Walnut Topping
½ cup walnuts, roughly chopped
¼ cup grated Parmesan
½ cup shredded mozzarella
For the Cranberry-Honey Sauce
1 cup fresh or frozen cranberries
¼ cup honey
2 tbsp orange juice
1 tsp orange zest
½ tsp cinnamon
Pinch of salt
2 tbsp water
👩🍳 Instructions
Prepare the sweet potatoes:
Preheat oven to 400°F (200°C). Slice the sweet potatoes lengthwise into thin, even slices. Toss with olive oil, oregano, garlic powder, salt, and pepper.
Roast:
Arrange the slices in a single layer on a baking sheet. Roast for 15–18 minutes, just until softened but not completely cooked. Set aside.
Make the filling:
Sauté the chopped spinach and garlic in a skillet over medium heat for 2–3 minutes, until wilted. Let cool slightly.
In a bowl, combine ricotta, spinach, Parmesan, egg, Italian seasoning, nutmeg, salt, and pepper.
Make the cranberry-honey sauce:
Add cranberries, honey, orange juice, orange zest, cinnamon, salt, and water to a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Mash a few berries with a spoon. Remove from heat.
Assemble:
Reduce oven temperature to 375°F (190°C). Lightly grease a baking dish.
Add a layer of sweet potato slices, followed by a layer of the ricotta-spinach mixture. Sprinkle with a little mozzarella. Repeat the layers until everything is used, finishing with mozzarella.
Add the topping:
Sprinkle chopped walnuts, Parmesan, and the remaining mozzarella over the top.
Bake:
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and golden.
Rest and serve:
Let the lasagna rest for 10 minutes before slicing. Drizzle each serving with the warm cranberry-honey sauce.
