Vegetarian Sweet Potato Lasagne Recipe - Clean Eating Magazine

Sweet Potato Lasagna

Standard lasagna noodles made from refined white flour can be energy zappers. Here, we swap them for nutrient-dense thinly sliced sweet potatoes and top them with energy-packed ingredients such as iron-rich tofu and spinach, and nutritional yeast, which contains B vitamins.
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Sweet Potato Lasagna recipe

Sweet Potato Lasagna

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  • 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 (TRY: Simply Organic Oregano)
  • 1 tsp each paprika and red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)
  • ½ tsp each sea salt and ground black pepper (TRY: Simply Organic 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

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