Asparagus and Sweet Potato Lasagna is a colorful and creamy pasta dish that’s perfect for the spring season. This luscious lasagna is layered with veggies and cheese for a dish you’ll love.
It’s weird for me when I break with tradition, which is what happened this Easter. My Italian family always, always has pasta (usually lasagna) with each holiday celebration, and I know a lot of other Italian families do the same.
I never think twice about it. It’s just a given!
It’s all good, though. What’s not to love about a pasta dish added to the holiday menu?
Interested in starting your own pasta-tastic tradition? If you’re up for it, make your own pasta —literally —like my recipe here. Otherwise, try something a little different and perfect for spring like Chilled Zucchini Ribbon “Pasta.”
The reason I broke with lasagna tradition this year is a bit sad. The night before Easter my husband and I spent three hours in the animal ER with our German Shepherd. Poor baby!
She had been panting heavily for two days straight. She’s got a handful of health issues going on, so we keep a close watch on her. We decided to check in with our vet, and she told us to head to the ER.
Turns out our pup is having some strange heartbeat issues, and she’ll need to see a cardiologist to help figure out exactly what is going on.
Needless to say, we were exhausted when we got home and even the next morning. The last thing we wanted to do was put together a lasagna for Easter dinner.
Jump ahead a few days, and all the lasagna ingredients were still sitting in the fridge. I really wanted to make this creamy lasagna layered with asparagus and sweet potatoes —two of my favorites —and so I did!
There’s no red sauce involved in this lasagna: just ricotta, Mozzarella, and a bit of Parmesan, plus the creamy béchamel sauce that’s easy to make.
I think you’ll love this lasagna. Who knows? It might make it to your next holiday meal!
Give my Asparagus and Sweet Potato Lasagna a try soon. You’ll love it for a special meal, or even for dinner during the week.
Patricia Conte/Grab a Plate
Yields Serves 6
4.9 based on 8 review(s)
- 1-1/2 cups sweet potatoes, shredded
- 1-1/2 cups asparagus cut into 1-inch pieces
- 12 ounces ricotta cheese
- 1 egg, beaten
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and black pepper to season
- 4-1/2 tablespoons butter, divided
- 1/2 cup flour
- 3 cups milk
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon dried sage
- 3/4 pound lasagna noodles
- Nonstick cooking spray
- Lightly coat an 8x12-inch baking pan with the nonstick cooking spray and set aside.
- Add the asparagus pieces to a microwave-safe bowl along with 2 tablespoons water. Cook for about 90 seconds. Remove, drain, and set aside.
- In a medium bowl, combine the ricotta cheese, 1/4 cup of the Mozzarella cheese, and the Parmesan cheese. Add salt and pepper to season along with the garlic. Use a fork and mix to combine. Refrigerate until ready to use.
- Cook the lasagna according to the package directions, and when done, drain.
- Preheat the oven to 375 degrees F.
- As the lasagna cooks, make the cream sauce by adding 3-1/2 tablespoons butter to a medium-sized saucepan over medium heat. When melted, whisk in the flour, a little at a time. Next, add the milk, a little at a time, stirring constantly. Bring the mixture to a boil, stirring constantly, until glossy or the sauce coats the back of a spoon. Remove from the heat and add the nutmeg, sage, and a bit of salt and black pepper. Set aside.
- Spoon about 1/3 cup of the sauce into the baking pan and spread evenly across the bottom. Add a layer of lasagna noodles over the sauce. Dot about nine spoonfuls of the ricotta mixture over the noodles. Use your fingers to gently pat it down and spread over the noodles. Add a thin layer of the shredded sweat potato over the noodles, along with a light layer of the asparagus. Add several spoonfuls of the sauce and spread it around a bit.
- Repeat with the remaining ingredients (I used four layers of lasagna), finishing with a layer of noodles at the top.
- Sprinkle the remaining Mozzarella cheese over the top of the lasagna.
- Break up the last tablespoon of butter and dot it over the top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 7-10 minutes or until lightly golden.
- Allow the lasagna to cool slightly before cutting and serving.