Description
Layered sweet potato, spinach and ricotta lasagna finished with crunchy walnuts and a glossy cranberry honey sauce—comforting, creamy, and perfectly balanced between sweet and savory.
Ingredients
3 large sweet potatoes, sliced lengthwise into thin strips
2 cups fresh spinach
1½ cups ricotta cheese
1 egg
½ cup grated mozzarella or parmesan
2 garlic cloves, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ cup walnuts, toasted
½ cup cranberry sauce
2 tbsp honey
1 tsp lemon juice
Fresh basil or thyme for garnish
Cracked black pepper
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice sweet potatoes lengthwise and roast for 10 minutes to soften.
3. Heat olive oil in a pan, sauté garlic, then add spinach and cook until wilted.
4. In a bowl, mix ricotta, egg, grated cheese, salt, and pepper until smooth.
5. Layer sweet potato slices, ricotta mixture, and spinach in a baking dish. Repeat layers.
6. Bake for 30–35 minutes until set and lightly golden on top.
7. In a small pan, heat cranberry sauce with honey and lemon juice until smooth.
8. Top baked lasagna with toasted walnuts and drizzle cranberry honey sauce.
9. Garnish with fresh herbs and cracked black pepper.
10. Let rest slightly before slicing and serving.
Notes
Roast sweet potatoes first to avoid excess moisture and ensure structure.
Let the lasagna rest before slicing for cleaner layers.
Swap walnuts with pecans or almonds if preferred.
Add chili flakes for a subtle sweet-spicy contrast.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired