Sweet Potato Lasagna
Ingredients
Sweet Potato 'Noodles'
-
3
large
sweet potatoes, peeled
Quinoa Lentil 'Meat' Filling
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
2
cloves
garlic, minced
-
1
cup
quinoa, rinsed and drained
-
½
cup
red lentils
-
1
25 oz jar
marinara sauce, divided (no sugar added)
-
1
cup
water
-
½
teaspoon
fine sea salt
White Bean Cream Sauce
-
1½
cups
cooked white beans (or one 15 oz. can drained and rinsed)
-
¼
cup
water, plus more as needed
-
1
tablespoon
lemon juice
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400ºF and line two large baking sheets with parchment paper.
- Slice the sweet potatoes into very thin slices, about 1/8 inch thick, and arrange them on the baking sheets.
- Bake the sweet potatoes until easily pierced with a fork, about 15 to 20 minutes.
- While the sweet potatoes bake, heat olive oil in a saucepan and sauté the onion until softened.
- Add garlic and sauté until fragrant, then add quinoa, lentils, 2 cups of marinara sauce, water, and salt, and bring to a boil.
- Cover, lower the heat, and simmer until quinoa and lentils are tender, about 15 minutes.
- In a blender, combine white beans, water, lemon juice, salt, and pepper, and blend until smooth.
- To assemble the lasagna, spread a thin layer of marinara sauce in the bottom of the pan.
- Layer cooked sweet potato slices, half of the quinoa lentil mixture, and half of the white bean sauce.
- Repeat layering with another round of sweet potato slices, quinoa mixture, and white bean sauce, then top with a final layer of sweet potato slices.
- Spread the remaining marinara sauce over the top and bake until heated through, about 25 to 30 minutes.
- Slice and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
165
Total fat
3g
Total carbohydrates
26g
Total protein
7g
Sodium
308mg
Cholesterol
0mg
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