Lasagnas can do no wrong. They're the most soul satisfying food around and this one is no exception. It also proves that pasta isn't necessary. With no noodles to boil, it's almost easier to make than a classic lasagna.
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
- Freshly ground black pepper
- 1 (24-oz.) jar marinara
- 1 (5-oz.) package baby spinach
- 16 oz. ricotta
- 1 large egg, beaten
- 3/4 c. freshly grated Parmesan, divided
- 1 tsp. dried oregano
- 3 large sweet potatoes, peeled and sliced 1/8"-thick (about 2 lb.)
- 1 1/2 c. shredded mozzarella
- Freshly chopped parsley, for garnish
Description
- Preheat oven to 375° and grease a 9"-x-13" baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.
- Pour in marinara and bring to a simmer. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until wilted, 2 minutes. Remove from heat.
- In a large bowl, combine ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper.
- Spread a thin layer of marinara mixture evenly across bottom of baking dish. Layer a third of the sweet potatoes on top of sauce, slightly overlapping. Spread about a third of the ricotta mixture over sweet potatoes and top with a third of the remaining meat sauce. Repeat to make 2 more layers. Top with mozzarella and remaining ¼ cup Parmesan.
- Cover with foil and bake until sweet potatoes are almost cooked through, about 45 minutes, then remove foil and bake until sweet potatoes are fork-tender and cheese is golden, 15 minutes more.
- Let lasagna rest 10 minutes. Garnish with parsley before serving.
