This pasta bake delivers a major flavor explosion. Featuring sautéed sweet potatoes, savory Italian sausage, fresh spinach, an array of Italian cheeses, and creamy Alfredo sauce!

 

1 shallot, diced

1 teaspoon extra virgin olive oil

2 pounds sweet potatoes, thinly sliced

1 (10-ounce) bag spinach

1 (16-ounce) container whole-milk ricotta cheese

1 cup grated parmesan cheese, plus more for topping

1/4 cup chopped fresh Italian flat-leaf parsley

2 eggs

29 oz. jarred Alfredo Sauce

1 (9-ounce) box DeLallo No-Boil Lasagna (15 sheets)

6 slices provolone cheese

1/2 pound loose Italian sausage, cooked

1 1/4 cup shredded mozzarella cheese

Salt and pepper

 

  1. Preheat oven to 350˚F.
  2. In a large saucepan over medium heat, sauté shallots in olive oil for 2 minutes.
  3. Add sweet potatoes and cook until they begin to soften, about 5 minutes per side.
  4. Stir in spinach and cook until wilted. Remove from heat and set aside.
  5. In a separate bowl, combine ricotta, Parmesan, and parsley.
  6. Mix in eggs.
  7. Salt and pepper to taste.
  8. Spread 1/2 jar of Alfredo over the bottom of 13″ x 9″ baking dish.
  9. Place 5 lasagna sheets over sauce, overlapping to fit.
  10. Spread half of the ricotta mixture evenly over the sheets.
  11. Layer with provolone slices, sweet potatoes, and spinach.
  12. Evenly sprinkle half of the crumbled sausage, then 1/2 of shredded cheese.
  13. Spoon another 1/2 jar of Alfredo over cheese, using a spatula to cover.
  14. Repeat layering.
  15. Top with the remaining 5 lasagna sheets and a handful of grated Parmesan.
  16. Cover the dish with foil and bake for 40 minutes.
  17. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.
  18. Let lasagna stand for 10 minutes before serving.