Easy Homemade Creamy Spinach Sweet Potato Lasagna

Ingredients

• •9 lasagna sheets (no-boil or pre-cooked)
• •2 medium sweet potatoes, peeled and diced (about 4 cups)
• •2 tablespoons olive oil
• •3 garlic cloves, minced
• •1 medium onion, finely chopped
• •6 cups fresh spinach, roughly chopped
• •2 cups ricotta cheese
• •2 cups shredded mozzarella cheese
• •1/2 cup grated Parmesan cheese
• •1 1/2 cups milk (whole or 2%)
• •2 tablespoons unsalted butter
• •2 tablespoons all-purpose flour
• •1/2 teaspoon ground nutmeg
• •Salt and black pepper to taste

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Boil the diced sweet potatoes in a pot of salted water for about 10 minutes until tender, then drain and mash into a smooth puree.

3. 3

   In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.

4. 4

   Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper, remove from heat, and set aside.

5. 5

   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in the ground nutmeg, and season with salt and pepper to taste.

7. 7

   Start assembling the lasagna by spreading a thin layer of béchamel sauce in the bottom of a 9x13-inch baking dish.

8. 8

   Layer 3 lasagna sheets over the sauce. Spread half of the mashed sweet potatoes over the sheets, followed by half of the spinach mixture, then dollop 1 cup ricotta over the top, and sprinkle 1/3 of the mozzarella.

9. 9

   Pour 1/3 of the béchamel sauce over this layer, and repeat with the next layer: 3 lasagna sheets, remaining sweet potato, spinach mixture, ricotta, and 1/3 mozzarella.

10. 10

    For the final layer, add the last 3 lasagna sheets, pour over the remaining béchamel, and sprinkle the top with the remaining mozzarella.

11. 11

    Cover the baking dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake an additional 15 minutes until bubbly and golden on top.

12. 12

    Remove from the oven and let rest for 10 minutes before slicing and serving.