Recipe Sweet Potato Lasagna

Preheat oven to 350 f.

Recipe sweet potato lasagna. Top with the last layer of sweet potatoes the shredded mozzarella and the parmigiano cheese. Top with one quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even. Place one layer of sweet potato slices in the bottom overlapping the edges just.

Preheat the oven to 350 degrees f. Add the next sweet potato layer the remaining ricotta cheese and the remaining spinach. Spray a deep 9 by 13 inch pan with nonstick cooking spray.

In a medium saucepan on medium heat 1 tbsp oil. Add your tomatoes and passata and cook for 15 minutes. How to make sweet potato lasagna.

Bake for 40 minutes and voila. Top with a layer of the sweet potato. Béchamel sweet potato red sauce and ricotta and parmesan.

Add onion and cook until soft 5 minutes then add garlic and cook until. Preheat oven to 375 and grease a 9 x 13 baking pan with cooking spray. Stir in 1 cup water.

Bring to a boil. Layer this mix with the lasagna sheets in a baking dish and add the vegan cheese on top. Place a single layer of sweet potato slices along the bottom.