Easy Sweet Potato Lasagna with Burrata
Easy Sweet Potato Lasagna with Burrata is a healthy and delicious meal that's made with sweet potatoes, sausage, ricotta, burrata, and ready in 1 hour!
Ingredients
- 2 tbsp Olive oil
- 1 cup Diced yellow onion
- 3 cloves Garlic, minced
- 1 lb Ground Italian sausage
- 1 24 oz Jar of marinara
- 2 cups Chopped fresh kale
- 16 oz Whole milk ricotta
- 1 large Egg
- 3/4 cup Freshly grated Parmesan, divided
- 1 tsp Dried oregano
- 4 large Sweet potatoes, peeled and sliced 1/8"-thick
- 1 1/2 cups Shredded mozzarella
- 1 8oz Ball of burrata
- Fresh parsley, for garnish
- salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees and spray a 9"-x-13" baking dish with non-stick cooking spray. In a large skillet over medium heat, heat oilve oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Next, add sausage to the skillet and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.
- Pour in the marinara and bring the sauce to a simmer. Cook until sauce thickens slightly, 5 minutes. Add in the kale and cook until wilted, 2 minutes. Remove the skillet from the heat.
- In a large mixing bowl, combine ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper.
- Next, spread a thin layer of marinara mixture evenly across the bottom of the prepared baking dish. Layer a third of the sweet potatoes on top of the sauce, slightly overlapping. Spread about a third of the ricotta mixture over the sweet potatoes and top with a third of the remaining meat sauce. Repeat to make 2 more layers. Top with mozzarella, burrata, and remaining ¼ cup Parmesan.
- Spray some foil with non-stick cooking spray to prevent the cheese from sticking to the top. Cover the dish with foil and bake until sweet potatoes are almost cooked through, about 45 minutes, then remove foil and bake until sweet potatoes are fork-tender and cheese is golden, 15 minutes more.
- Let lasagna rest 10 minutes. Garnish with parsley before serving! Enjoy!
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