Sweet Potato Lasagna
Ingredients
The lasagna
-
3
large
sweet potatoes, peeled and thinly sliced
The ricotta filling
-
3-4
Tbsp
extra virgin olive oil
-
½
tsp
sea salt
-
to taste
black pepper
-
2
medium
lemons, juiced
-
12
ounces
extra-firm tofu, drained and pressed dry
-
3
Tbsp
nutritional yeast
-
½
cup
fresh basil, loosely packed
-
1
Tbsp
dried oregano
-
¼
cup
vegan parmesan cheese
The optional pesto sauce
-
½
cup
olive oil
-
1
cup
basil, finely chopped
-
2
cloves
garlic, finely minced
-
¼
cup
vegan parmesan cheese
-
to taste
salt and pepper
-
to thin
water
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all ricotta filling ingredients in a food processor and pulse until semi-pureed.
- Slice sweet potatoes thinly, about 1/8 inch thick.
- In a baking dish, layer sweet potatoes and tofu ricotta mixture, repeating until all layers are used.
- Cover with foil and bake for 50 minutes.
- Remove foil, increase oven temperature to 400°F (204°C), and bake uncovered for an additional 5-10 minutes.
- Prepare pesto sauce by blending olive oil, basil, and garlic, then adding vegan parmesan and seasoning to taste.
- Let the lasagna cool slightly before serving, adding pesto on top or for individual servings.
Nutrition Facts (estimated)
Servings
8 slices
Calories
298
Total fat
16.6g
Total carbohydrates
32.1g
Total protein
9.1g
Sodium
92mg
Cholesterol
0mg
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