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Sweet Potato Lasagna


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  • 1 can condensed cream of celery soup
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup shredded onion
  • 2 boxes (10 oz each) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 lb sweet potatoes, peeled and thinly sliced
  • 6 oz Monterey Jack cheese, shredded (1 1/2 cups)



Step 1

1. Heat oven to 350 degrees F. Coat a shallow 2-qt baking dish with nonstick spray.

2. Mix soup, sour cream and onion in a large bowl. In a medium bowl, mix spinach, nutmeg and 3/4 cup soup mixture. Add potatoes to large bowl and toss to coat.

3. Layer 1/2 the potatoes over bottom of prepared baking dish. Sprinkle with 1/3 the cheese, and top with the spinach mixture, 1/2 the remaining cheese and all the remaining potatoes. Cover dish tightly with foil.

4. Bake 1 hour 20 minutes or until potatoes are tender when pierced through the foil. Uncover and sprinkle with remaining cheese. Bake 5 minutes to melt cheese.


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