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Sweet Potato And Feta Lasagna Recipe

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Sweet Potato Gluten Free Lasagna — Cameron Rogers
Sweet Potato Gluten Free Lasagna — Cameron Rogers from www.freckledfoodie.com

Description

This sweet potato and feta lasagna recipe is a delicious twist on the classic Italian dish. The sweet potato gives a natural sweetness that pairs wonderfully with the salty feta cheese. This vegetarian lasagna is perfect for a cozy night in or a dinner party. It's easy to make, and the layers of flavor are sure to impress your guests.

Prep Time

Preparation time for this recipe is around 20 minutes.

Cook Time

Cooking time for this recipe is around 50 minutes.

Ingredients

  • 9 lasagna noodles
  • 2 medium sweet potatoes, peeled and sliced thinly
  • 1 cup crumbled feta cheese
  • 2 cups of marinara sauce
  • 1/2 cup of chopped fresh basil
  • 1/2 cup of chopped fresh parsley
  • 1/2 cup of chopped onion
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of olive oil

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling noodles
  • Large skillet
  • Knife and cutting board
  • Measuring cups and spoons

Method

  1. Preheat oven to 375°F.
  2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until onions are translucent, about 5 minutes.
  4. Add sliced sweet potatoes, salt, and black pepper to the skillet. Cook for 10 to 12 minutes, stirring occasionally, until sweet potatoes are tender.
  5. Spread a thin layer of marinara sauce at the bottom of the baking dish.
  6. Place three lasagna noodles on top of the sauce.
  7. Add a layer of the sweet potato mixture on top of the noodles.
  8. Sprinkle feta cheese on top of the sweet potato mixture.
  9. Add more marinara sauce on top of the feta cheese.
  10. Repeat the layers two more times, ending with a layer of marinara sauce.
  11. Cover the baking dish with foil and bake for 30 minutes.
  12. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown.
  13. Let the lasagna cool for a few minutes before serving. Garnish with chopped fresh basil and parsley.

Notes

This recipe can easily be made ahead of time and stored in the fridge or freezer. To reheat, simply place in the oven at 375°F for 20 to 30 minutes, or until heated through.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 380
  • Protein: 14g
  • Fat: 13g
  • Carbohydrates: 54g
  • Fiber: 6g
  • Sugar: 12g
  • Sodium: 990mg

Recipe Tips

For a vegan version of this recipe, omit the feta cheese or substitute with a vegan cheese alternative. You can also add other vegetables to the sweet potato mixture, such as spinach, kale, or mushrooms. Don't be afraid to experiment with different herbs and spices to make the recipe your own. Serve with a side salad or garlic bread for a complete meal. Enjoy!


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