Sweet Potato & Spinach Lasagna

Name: Sweet Potato & Spinach Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 portions
Cuisine: Italian
Ingredients: 2 medium sweet potatoes, peeled and thinly sliced; 300 g fresh spinach; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 tbsp olive oil; 1/2 tsp nutmeg; Salt and pepper; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups (480 ml) milk; 1/4 tsp nutmeg; Salt and pepper; 9 lasagna sheets; 1 cup (100 g) shredded mozzarella; 1/2 cup (50 g) grated parmesan; 250 g ricotta

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A comforting vegetarian lasagna layered with thinly sliced sweet potato, wilted spinach, ricotta, and a homemade bechamel. Packed with complex carbs from the sweet potato for glycogen reload, protein from the ricotta and cheese, and loaded with vitamin A and potassium. Makes 6 generous servings so you have recovery meals ready for the whole week.

skilletPrep 30 min · Cook 50 min

restaurant6 portions

bolt

Carbs

~52g

exercise

Proteins

~18g

Ingredients

Filling

2 medium sweet potatoes, peeled and thinly sliced

300 g fresh spinach

1 small yellow onion, diced

2 garlic cloves, minced

1 tbsp olive oil

1/2 tsp nutmeg

Salt and pepper

Bechamel

2 tbsp butter

2 tbsp all-purpose flour

2 cups (480 ml) milk

1/4 tsp nutmeg

Salt and pepper

Assembly

9 lasagna sheets

1 cup (100 g) shredded mozzarella

1/2 cup (50 g) grated parmesan

250 g ricotta

Notes

Let it rest 10-15 minutes before slicing - this is important, it holds together much better after resting. Reheats perfectly in the oven at 350F for 15 minutes. You can assemble the whole lasagna the night before and refrigerate, then bake the next day - add 10 minutes to the covered baking time if going straight from the fridge.

Instructions

Preheat the oven to 375F (190C).

Heat olive oil in a large pan over medium heat. Cook the onion for 3-4 minutes until soft. Add garlic and cook 30 seconds. Add the spinach in batches and wilt completely. Season with nutmeg, salt, and pepper. Drain any excess liquid and set aside.

1 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

300 g fresh spinach

1/2 tsp nutmeg

Salt and pepper

Bechamel

Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly. Cook for 4-5 minutes until thickened. Season with nutmeg, salt, and pepper.

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk

1/4 tsp nutmeg

Salt and pepper

Assembly

Spread a thin layer of bechamel on the bottom of a 9x13 baking dish. Lay 3 lasagna sheets. Spread half the ricotta, half the spinach mixture, a layer of sweet potato slices, a third of the remaining bechamel, and a handful of mozzarella. Repeat.

9 lasagna sheets

250 g ricotta

2 medium sweet potatoes, thinly sliced

1 cup shredded mozzarella

Assembly

Top with the last 3 sheets, remaining bechamel, mozzarella, and parmesan.

1/2 cup grated parmesan

Assembly

Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until golden and bubbling.

Assembly

Let rest 10-15 minutes before slicing.

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Sweet Potato & Spinach Lasagna

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