Sweet Potato & Spinach Lasagna
A comforting vegetarian lasagna layered with thinly sliced sweet potato, wilted spinach, ricotta, and a homemade bechamel. Packed with complex carbs from the sweet potato for glycogen reload, protein from the ricotta and cheese, and loaded with vitamin A and potassium. Makes 6 generous servings so you have recovery meals ready for the whole week.
Instructions
Preheat the oven to 375F (190C).
Heat olive oil in a large pan over medium heat. Cook the onion for 3-4 minutes until soft. Add garlic and cook 30 seconds. Add the spinach in batches and wilt completely. Season with nutmeg, salt, and pepper. Drain any excess liquid and set aside.
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly. Cook for 4-5 minutes until thickened. Season with nutmeg, salt, and pepper.
Spread a thin layer of bechamel on the bottom of a 9x13 baking dish. Lay 3 lasagna sheets. Spread half the ricotta, half the spinach mixture, a layer of sweet potato slices, a third of the remaining bechamel, and a handful of mozzarella. Repeat.
Top with the last 3 sheets, remaining bechamel, mozzarella, and parmesan.
Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until golden and bubbling.
Let rest 10-15 minutes before slicing.
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