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

    • 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

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