Description
Layered Sweet Potato, Spinach & Goat Cheese Lasagna with Walnuts & Maple Honey Sauce is a comforting vegetarian twist on traditional lasagna. Roasted sweet potatoes are layered with wilted spinach, creamy goat cheese and melted mozzarella or Parmesan, then finished with toasted walnuts and a glossy maple honey sauce.
Ingredients
For the Lasagna:
3 large sweet potatoes, thinly sliced lengthwise
2 cups (60 g) fresh spinach
150 g goat cheese
1 cup (100 g) mozzarella or Parmesan, grated
2 garlic cloves, minced
1 tbsp (15 ml) olive oil
½ tsp dried thyme
½ tsp dried oregano
Salt and black pepper, to taste
For the Walnuts:
½ cup (60 g) walnuts, roughly chopped
1 tsp olive oil
Pinch of salt
For the Maple Honey Sauce:
2 tbsp maple syrup
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp fresh thyme leaves
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C).
Arrange the thinly sliced sweet potatoes on a baking sheet. Brush them lightly with olive oil and season with salt, black pepper, dried thyme and oregano.
Roast for 18–22 minutes, turning the slices halfway through, until tender but still firm enough to hold their shape.
Heat a skillet over medium heat and add a little olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the fresh spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Season lightly with salt and black pepper, then set aside.
Place the goat cheese in a bowl and gently soften it with a fork. If needed, add 1–2 tablespoons of warm water or milk and mix until easier to spread.
Heat a dry skillet over medium heat. Add the chopped walnuts and toast for 2–3 minutes, stirring frequently. Remove from the heat and set aside.
Lightly grease a baking dish.
Arrange a layer of roasted sweet potato slices across the bottom of the dish. Add some of the wilted spinach, small pieces of goat cheese and a sprinkle of grated mozzarella or Parmesan.
Continue layering the sweet potato, spinach, goat cheese and grated cheese until all the ingredients have been used.
Finish with the remaining grated cheese and toasted walnuts.
Cover the baking dish loosely with foil and bake at 375°F (190°C) for 20 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the cheese has melted and the top is lightly golden.
While the lasagna is baking, combine the maple syrup, honey, balsamic vinegar, Dijon mustard, fresh thyme and salt in a small saucepan.
Warm gently over low heat for 2–3 minutes, stirring until smooth and glossy.
Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing.
Drizzle the warm maple honey sauce generously over the top and finish with extra toasted walnuts and fresh herbs.
Serve warm.
Notes
Slice the sweet potatoes evenly so they roast consistently and are easier to layer.
Do not overcook the sweet potatoes; they should remain firm enough to hold their shape.
Drain the spinach well to prevent excess moisture in the lasagna.
Soften firm goat cheese with a little warm water or milk to make spreading easier.
Watch the walnuts carefully because they toast quickly.
Allow the lasagna to rest for 10 minutes before slicing.
Mozzarella creates a softer, more melty topping, while Parmesan gives a more savoury golden finish.
The maple honey sauce can be prepared ahead and gently warmed before serving.
Store leftovers in an airtight container in the refrigerator and reheat gently.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Main Course, Vegetarian
- Method: Oven
- Cuisine: Mediterranean