For the Sweet Potato Cheese:
·1.5 cups whole milk ricotta
·1.5 cups low-fat cottage cheese
·1.5 cups pureed sweet potatoes
·1 tablespoon fresh rosemary, chopped
For the Sauce:
·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 salt and pepper, or to taste
Other:
·12 lasagna noodles
·½ cup mozzarella cheese
Preheat oven to 375ºF and spray a deep baking dish or cake pan with nonstick cooking spray. Prepare 12 lasagna noodles by following the directions on the box, then set aside. For the sweet potato cheese, mix together the whole milk ricotta, cottage cheese, pureed sweet potatoes, and rosemary. Set aside. For the sauce, begin by heating olive oil in a skillet. Then, add onions and sauté for about 5 minutes. Add spinach and sauté for an additional 2 minutes. Stir in marinara sauce and seasoning, then simmer for 2-3 more minutes on low. Prepare lasagna dish by layering noodles, sweet potato cheese and sauce, ending with a layer of noodles on top. Bake for about 25 minutes. Then, sprinkle on mozzarella cheese and bake for an additional 5-10 minutes. Slice into squares, then serve!
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