Description
Hearty lasagna layers Italian sausage and sweet potato into a comforting meal that blends rustic flavors with unexpected warmth. Melted cheese and rich spices create a satisfying dish you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 12 ounces (340 grams) ground hot Italian sausage
- 15 ounces (425 grams) ricotta cheese
- 1 egg (lightly beaten)
- 1 pound (454 grams) mozzarella (shredded)
- ¼ cup (30 grams) Parmesan (grated)
Vegetable and Seasoning Ingredients:
- 3 cups mashed sweet potatoes
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 can crushed tomatoes (28 ounces / 794 grams)
- 1 ½ teaspoons Italian seasoning (crushed)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper (to taste)
Cooking Base Ingredients:
- 2 tablespoons olive oil
- 16 ounces (454 grams) fresh or no-bake lasagna noodles
Instructions
- Craft the sauce by warming olive oil in a large saucepan over medium heat. Sauté spicy sausage, diced onions, and minced garlic, breaking the meat into crumbly pieces until thoroughly browned.
- Incorporate crushed tomatoes, Italian seasoning, salt, and ¼ teaspoon (1.25 grams) ground black pepper. Simmer the mixture, stirring frequently for approximately 25 minutes, skimming away any rendered fat.
- Evaluate and fine-tune the sauce’s seasoning. Remove from heat, fold in fresh chopped parsley, and set aside of the sauce.
- Preheat the oven to 375°F (190°C). Position a baking sheet on the bottom rack to catch potential drips. Generously butter a 9×9-inch (23×23 centimeters) casserole dish with tall sides.
- Create the filling by blending mashed sweet potatoes, creamy ricotta cheese, one whisked egg, chopped parsley, ½ cup (60 grams) shredded mozzarella, grated Parmesan, salt, and pepper in a medium mixing bowl.
- Initiate lasagna assembly by spreading a thin sauce layer in the prepared dish, then arranging a single layer of lasagna noodles.
- Distribute half the sweet potato mixture evenly across the noodles, followed by another noodle layer.
- Add half the remaining sauce and ⅓ of the mozzarella cheese. Place another noodle layer on top.
- Repeat the layering process with the remaining sweet potato mixture, noodles, sauce, and mozzarella.
- Conclude by topping with the reserved sauce and final mozzarella cheese sprinkle.
- Bake for 35 minutes, then cover with aluminum foil and continue baking for an additional 15–20 minutes.
- Allow the lasagna to rest and settle for 5–10 minutes before cutting into serving portions.
Notes
- Customize the lasagna by swapping hot sausage with mild Italian sausage for a less spicy version.
- Freeze unbaked lasagna for up to 3 months, wrapping tightly in plastic wrap and aluminum foil before storing.
- Leftover portions reheat perfectly in the microwave or oven, maintaining delicious flavor and texture.
- Fresh parsley adds bright, herbaceous notes that complement the rich, savory sausage and sweet potato filling.
- Use no-boil lasagna noodles to simplify preparation and reduce overall cooking time.
- Substitute ricotta with cottage cheese for a lighter, tangier alternative if preferred.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking, Boiling, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 9
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg