Description
A delightful twist on classic lasagna, featuring layers of roasted sweet potatoes, sautéed spinach, creamy goat cheese, crunchy walnuts, and a sweet-savory maple honey sauce. Perfect for a cozy dinner.
Ingredients
Scale
- 12 lasagna noodles (no-boil or regular)
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup crumbled goat cheese
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup chopped walnuts
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the Maple Honey Sauce:
- 1/4 cup pure maple syrup
- 2 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender but not fully cooked. Set aside.
- In a large skillet, sauté garlic in a bit of olive oil over medium heat until fragrant. Add spinach and cook until wilted. Season with salt and pepper. Drain excess liquid and set aside.
- In a small bowl, combine ricotta cheese, egg, and a pinch of salt. Mix well.
- Prepare the Maple Honey Sauce: In a small saucepan, combine maple syrup, honey, butter, apple cider vinegar, and red pepper flakes. Heat over low until butter melts and sauce is smooth. Remove from heat.
- Assemble the lasagna: Spread a thin layer of the maple honey sauce on the bottom of the baking dish. Layer 4 lasagna noodles, overlapping slightly. Top with half of the roasted sweet potato slices, half of the spinach mixture, half of the ricotta mixture, and half of the goat cheese crumbles. Drizzle with some maple honey sauce and sprinkle with walnuts. Repeat layers: noodles, remaining sweet potatoes, spinach, ricotta, goat cheese, sauce, and walnuts. Finish with a final layer of noodles.
- Pour remaining maple honey sauce over the top layer. Sprinkle with mozzarella and Parmesan cheeses.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with additional walnuts and a drizzle of honey if desired.
Notes
For a vegetarian version, ensure the cheeses are rennet-free. You can substitute kale for spinach. If using regular lasagna noodles, boil according to package directions before assembling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Fusion
Nutrition
- Calories: 520
- Sugar: 18g
- Fat: 29g
- Carbohydrates: 48g
- Protein: 21g