Save This Alfredo Sweet Potato Lasagna brings cozy comfort and surprising depth to the table with silky layers of sweet potatoes, tender spinach, creamy ricotta, and an ultra-rich homemade Alfredo sauce. It has become my go-to when I want to impress at potlucks or just make my family smile on cold evenings.
After making this for a holiday dinner, my guests raved for the recipe. Now it is always a hit when I serve it at gatherings.
Ingredients
- Sweet potatoes: Thinly sliced sweet potatoes create hearty layers and add natural sweetness Choose firm ones with smooth skin for easier slicing
- Fresh baby spinach: Provides color and subtle earthiness Look for bright greens without wilted spots
- Small onion, garlic: These classic aromatics add depth Finely chopped onion and minced garlic blend right in
- Olive oil: Used for sautéing and greasing Pick a fruity extra virgin version for best flavor
- Unsalted butter and all-purpose flour: Form the creamy base of the Alfredo sauce Use fresh flour and good butter for a smooth texture
- Whole milk and heavy cream: Combine for ultimate richness Whole milk ensures the sauce is not too thin
- Grated Parmesan cheese: Brings savory, nutty notes to the sauce Grate fresh if possible for best melt and punch
- Ground nutmeg: Warms and brightens the Alfredo flavor A pinch is all you need
- Salt and freshly ground black pepper: Balance and enhance all the flavors
- Ricotta cheese: Adds soft, creamy layers Look for whole milk ricotta with minimal additives
- Shredded mozzarella cheese: Melts to a bubbly golden top I prefer low-moisture for gooeyness
- Chopped fresh basil: Offers fresh color and aroma for garnish Pick leaves with no bruising
Instructions
- Sauté the Aromatics:
- In a large skillet, heat olive oil over medium heat until shimmering Add the finely chopped onion and cook slowly for about three minutes Stir often to get it soft and translucent Next, add minced garlic and stir continuously for one minute You want the garlic fragrant but not browned Add the fresh spinach and toss until wilted and deep green which usually takes two more minutes Remove from heat and set this mixture aside
- Make the Alfredo Sauce:
- In a medium saucepan, melt butter over medium heat Once it is melted and just foamy sprinkle in all-purpose flour and whisk nonstop until combined and just starting to turn pale gold This cooking step removes any raw flour taste Slowly pour in whole milk while whisking steadily then add heavy cream Keep whisking as the mixture thickens and becomes incredibly silky This takes about four to five minutes When it coats the back of a spoon it is ready Remove from heat and stir in grated Parmesan nutmeg salt and pepper until the cheese melts and the sauce is smooth
- Layer the Lasagna:
- Spoon a thin, even layer of Alfredo sauce on the bottom of your greased baking dish Arrange one layer of sweet potato slices so they overlap slightly and completely cover the bottom
- Build Up the Filling Layers:
- Spoon half the sautéed spinach mixture evenly over the sweet potatoes Add generous dollops of half the ricotta then pour enough Alfredo sauce to cover the layer Sprinkle with a third of the shredded mozzarella
- Repeat and Top the Lasagna:
- Add a second full layer of sweet potatoes Add the rest of the spinach mixture and ricotta Top with another hearty pour of Alfredo sauce and another third of mozzarella Add a final layer of sweet potato slices then spread the last of the Alfredo sauce and finish with the remaining mozzarella
- Bake to Golden Perfection:
- Tightly cover the dish with foil and bake at 375 degrees Fahrenheit for thirty minutes Remove the foil and continue baking for fifteen to twenty minutes until the cheese is bubbling and deeply golden and the sweet potatoes are tender
- Rest and Garnish:
- Let the lasagna stand for about ten minutes before you slice This helps the layers settle and makes serving cleaner Top with fresh basil if you like
Save I have a special fondness for using basil as garnish since my youngest loves picking fresh leaves from our garden just before serving
Storage Tips
To store leftovers let the lasagna cool completely Slice and pack individual pieces in airtight containers They keep well in the fridge for up to four days For longer storage wrap cooled portions tightly in foil or vacuum seal then freeze They reheat easily in the oven with a splash of milk for moisture
Ingredient Substitutions
Kale makes a great spinach substitute especially in winter Try swapping half-and-half for the cream for a lighter sauce For a gluten-free version use a gluten-free flour blend in the Alfredo sauce You can also experiment with different cheese mixes like fontina or provolone with mozzarella for extra melt
Serving Suggestions
Serve piping hot with a crisp green salad and garlic bread For a little crunch try a sprinkle of toasted breadcrumbs on top at the last five minutes of baking This dish pairs well with zesty white wines like Pinot Grigio or a simple sparkling water with lemon
Cultural and Seasonal Inspiration
Sweet potato is a fun nod to both Italian and American comfort foods You can spot similar white sauce veggie lasagnas on northern Italian tables but the sweet potato really turns it into a seasonal autumn or winter dish I love making it for Thanksgiving as a side or centerpiece
Seasonal Adaptations
Swap in thin-sliced zucchini or butternut squash for lighter spring and summer versions Add a layer of sautéed mushrooms for an earthier profile Fresh thyme or sage can be layered in for a cozy winter twist
Success Stories
My neighbor once declared this the best vegetarian lasagna she had ever tasted and now regularly requests it for our block dinners One tip I learned from an Italian friend is never to rush the white sauce The time spent whisking pays off in silkiness
Freezer Meal Conversion
Assemble the lasagna ahead and freeze before baking Layer as instructed then wrap tightly and freeze up to two months Bake directly from frozen covered for forty minutes then uncovered for another twenty or until bubbling This works well for planning ahead or sharing with new parents
Save This Alfredo Sweet Potato Lasagna is sure to become a favorite for holidays and cozy family nights. Serve warm to savor every layer of creamy and comforting flavor.
Recipe FAQ
- → Can I prepare Alfredo sweet potato lasagna ahead?
Yes, you can assemble it in advance and refrigerate overnight, then bake when ready to serve.
- → Is it possible to make this dish gluten-free?
Use a gluten-free flour blend for the sauce to make this main gluten-free.
- → What substitutes work for spinach?
Kale or Swiss chard work well as alternatives for spinach in the layers.
- → How do I slice sweet potatoes evenly?
A mandoline helps achieve thin, uniform slices for even baking.
- → Which cheese melts best for the topping?
Mozzarella provides a golden, bubbly finish—try a mix with provolone for extra flavor.