Layers of sweet potato, Alfredo sauce, spinach, and cheeses make a decadent vegetarian meal with Italian flair.
# Components:
→ Vegetables
01 - 3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
02 - 4 cups fresh baby spinach
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 3 tablespoons unsalted butter
06 - 3 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/2 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
→ Cheese
12 - 2 cups shredded mozzarella cheese
13 - 1 cup ricotta cheese
→ Other
14 - 2 tablespoons olive oil
15 - 1/4 cup chopped fresh basil (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - In a large skillet over medium heat, heat olive oil. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted, approximately 2 minutes. Remove from heat.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly until smooth and thickened, 4-5 minutes. Stir in Parmesan, nutmeg, salt, and pepper. Remove from heat.
04 - Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Arrange a single layer of sweet potato slices over the sauce, overlapping edges slightly.
05 - Top sweet potatoes with half of the spinach mixture. Dollop half of the ricotta cheese over the spinach. Pour part of the Alfredo sauce over this layer and sprinkle with half of the mozzarella cheese.
06 - Repeat layering with remaining sweet potatoes, spinach mixture, ricotta cheese, Alfredo sauce, and mozzarella cheese. Finish with a final layer of sweet potato slices, the last portion of Alfredo sauce, and remaining mozzarella.
07 - Cover the dish tightly with foil and bake for 30 minutes. Remove foil and continue baking for 15–20 minutes until sweet potatoes are tender and cheese topping is golden and bubbling.
08 - Remove lasagna from oven and let stand for 10 minutes before slicing. Garnish with fresh basil if desired.
