Sweet Potato Lasagna
Sweet Potato Lasagna
Photo by Crayola England
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
1 tbsp avocado oil
1 cup minced yellow onion
1 28-oz BPA-free can unsalted diced tomatoes, with juices
3 tbsp unsalted tomato paste
2 cloves garlic, minced
2 tsp dried oregano
1 tsp each paprika and red pepper flakes
½ tsp each sea salt and ground black pepper
1 cup finely chopped fresh basil
2 large sweet potatoes (about 14 oz each), peeled and very thinly sliced lengthwise
3 cups packed baby spinach
FILLING
1 12-oz carton organic firm tofu, drained
2 cloves garlic, minced
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
1 tbsp avocado oil
¼ tsp each sea salt and ground black pepper
2 cups shredded mozzarella cheese (goat’s milk preferred), divided
Preparation
1. Preheat oven to 350°F. Prepare sauce: In a medium saucepan on medium, heat 1 tbsp oil. Add onion and sauté until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, 2 cloves minced garlic, oregano, paprika, pepper flakes and ½ tsp each salt and pepper. Stir in 1 cup water; bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil.
2. In a food processor, place all filling ingredients except cheese; process until smooth. Using a spatula, fold in 1½ cups cheese and set aside.
3. Assemble lasagna: Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Add 1 layer of potato slices, overlapping slightly. Top with one-third of filling, 1 cup spinach and ½ cup sauce. Repeat with 2 more layers of potato slices, filling, spinach and sauce. Sprinkle with remaining ½ cup cheese.
4. Cover with foil and bake for 55 minutes. Uncover; set broiler to high and broil for 2 to 3 minutes, until cheese on top browns.
Nutrition Information
- Serving Size: ¼ of recipe
- Calories: 529
- Carbohydrate Content: 50 g
- Cholesterol Content: 44 mg
- Fat Content: 24 g
- Fiber Content: 11 g
- Protein Content: 30 g
- Saturated Fat Content: 9 g
- Sodium Content: 826 mg
- Sugar Content: 18 g
