Spinach Artichoke Lasagna

I love lasagna, but the ingredients read like a list of forbidden foods: pasta, tomato sauce, ricotta cheese. Luckily, you don’t need any of those to make a delicious lasagna. I’ve found that thinly-sliced sweet potatoes work as a perfect substitute for noodles. Beyond that, the flavor possibilities are endless!


Olive oil spray, plus more for baking dish

¼ cup extra-virgin olive oil

2 cups artichoke hearts (frozen and thawed is best, canned or jarred are okay too, provided they are packed in brine), finely chopped

4 cups baby spinach, rinsed

1 cup cremini mushrooms, finely chopped

1 teaspoon iodized sea salt

½ teaspoon black pepper

½ teaspoon fresh thyme

Zest of 1 lemon

1 tablespoon fresh rosemary, minced

1 can unsweetened coconut cream

2 cups sheep’s or goat’s milk ricotta, or 3 cups coconut yogurt

2 omega-3 or pastured eggs or VeganEggs

1 cup Classic Basil Pesto

1 teaspoon garlic powder

1 teaspoon paprika

¼ cup Parmesan cheese (optional), plus additional to sprinkle on top

1 large sweet potato, thinly sliced (as lasagna noodles; using a mandoline helps)

  1. Preheat the oven to 375°F. Spray a 9 × 13-inch baking dish with olive oil and set aside.
  2. In a large sauté pan, heat the olive oil over medium-high heat.
  3. Add the artichokes, spinach, and mushrooms, and cook, stirring frequently, until tender.
  4. Add the salt, pepper, thyme, lemon zest, and rosemary, and cook an additional 3 minutes.
  5. Add the coconut cream, reduce heat to low, and let simmer for 10 minutes, while you make the cheese mixture.
  6. In a large bowl, combine the ricotta or yogurt, eggs, pesto, garlic powder, paprika, and cheese. Set aside.
  7. Spoon half a cup of artichoke mixture into the baking dish, followed by the first layer of sweet potato “noodles.”
  8. Top with 1 cup of the ricotta mixture and another half cup of the artichoke mixture. Continue to layer until pan is full.
  9. Sprinkle the top of the lasagna with the Parmigiano-Reggiano, and cover pan with foil.
  10. Bake for 35 to 40 minutes, then remove the foil and bake an additional 15 minutes, until cheese is golden brown.
  11. Remove from heat and let rest 10 minutes before serving.

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