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Lasagna is the ultimate comfort food, but if you have food allergies, or simply want to eat healthier, you might be looking for alternatives. Standard lasagna noodles made from refined white flour can be energy zappers due to their high-carb and low-fiber content. In this recipe, we swap wheat noodles for thinly sliced sweet potatoes, which are rich in fiber and contain an abundance of carotenoids, which help your body form vitamin A, an antioxidant that protects your body’s cells from damage.
This lasagna is also meatless, but that doesn’t mean it’s not rich in protein. A filling made with tofu, garlic and nutritional yeast gives this dish a whopping 30 g of satiating protein per serving. With Italian seasonings, spinach and melty cheese, this is the same ooey gooey delicious lasagna you’re used to, just made better.
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Sweet Potato Lasagna
1. Preheat oven to 350°F. Prepare sauce: In a medium saucepan on medium, heat oil. Add onion and sauté until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, minced garlic, oregano, paprika, pepper flakes, 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.
- 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