Sweet Potato Spinach Lasagna

• Vegetarian

• Produce

  • 2 tsp Garlic powder
  • 1 tbsp Oregano, dried
  • 1 tbsp Rosemary, Fresh
  • 3 large handfuls Spinach
  • 1 15 oz can Sweet potato puree
  • 1 Yellow onion, large

• Condiments

  • 1 24 oz jar Marinara sauce, organic

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1 pinch Black pepper
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cottage cheese, low fat
  • 1/2 cup Mozzarella cheese
  • 1 1/2 cups Whole milk ricotta

Found on fitfoodiefinds.com

Ingredients

• 1.5 cups whole milk ricotta
• 1.5 cups low-fat cottage cheese
• 1 15 oz can sweet potato puree (~1.5 cups)
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 3 large handfuls of spinach
• 1 24 oz jar organic marinara sauce
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• pinch of black pepper
• pinch of sea salt
• 12 lasagna noodles
• ½ cup mozzarella cheese

Directions

• First, preheat oven to 375ºF and spray a baking dish or cake pan with nonstick cooking spray.
• Prep 12 lasagna noodles by following the directions on the box. Set aside.
• Prep sweet potato cheese by mixing together whole milk ricotta, cottage cheese, sweet potato puree, and rosemary. Set aside.
• Prep sauce by heating olive oil in a skillet. Then, add in onion and sauté for about 5 minutes or until almost translucent. Add spinach and sauté for an additional 2ish minutes until it has cooked down. Add marinara sauce and spice and let simmer for 2-3 more minutes on low.
• Prepare lasagna dish by layering noodles, cheese, and sauce. You should end with a layer of noodles on the top.
• Bake at 375ºF for 25 minutes Then, sprinkle on mozzarella cheese and bake for an additional 5-10 minutes.