Sweet Potato Spinach Lasagna

Amp up classic lasagna and pack it full of veggies for a hearty yet healthy dinner recipe that’s perfect for Meatless Monday!

Prep: 15 minutesCook: 35 minutesTotal: 50 minutes
Fat 16 Carbs 44 Protein 19
Yield 8 servings 1x


For the Sweet Potato Cheese

  • 1.5 cups whole milk ricotta
  • 1.5 cups low-fat cottage cheese
  • 1 15 oz can sweet potato puree (~1.5 cups)
  • 1 tablespoon fresh rosemary, chopped

For the Sauce

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 3 large handfuls of spinach
  • 1 24 oz jar organic marinara sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • pinch of black pepper
  • pinch of sea salt



  1. First, preheat oven to 375ºF and spray a baking dish or cake pan with nonstick cooking spray.
  2. Prep 12 lasagna noodles by following the directions on the box. Set aside.
  3. Prep sweet potato cheese by mixing together whole milk ricotta, cottage cheese, sweet potato puree, and rosemary. Set aside.
  4. Prep sauce by heating olive oil in a skillet. Then, add in onion and sauté for about 5 minutes or until almost translucent. Add spinach and sauté for an additional 2ish minutes until it has cooked down. Add marinara sauce and spice and let simmer for 2-3 more minutes on low.
  5. Prepare lasagna dish by layering noodles, cheese, and sauce. You should end with a layer of noodles on the top.
  6. Bake at 375ºF for 25 minutes Then, sprinkle on mozzarella cheese and bake for an additional 5-10 minutes.

Nutrition Facts

Serving Size: 1/8 Calories: 393 Sugar: 13 Sodium: 606 Fat: 16 Carbohydrates: 44 Fiber: 4 Protein: 19
Author: Lee Hersh
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