Sweet Potato Lasagna
This comforting vegan lasagna swaps traditional noodles for tender, thinly sliced sweet potatoes and features a creamy, herb-packed tofu ricotta filling. Finished with a vibrant basil pesto drizzle, this nutrient-dense dish is satisfying, high in protein, and entirely gluten-free. Perfect for a hearty savory dinner or holiday occasion.
Instructions
- 1
Preheat your oven to 375 degrees F (190 C).
- 2
Place extra-firm tofu (12 oz), extra virgin olive oil (3.5 tbsp), sea salt (0.5 tsp), black pepper (0.5 tsp), lemon juice (0.33 cup), nutritional yeast (3 tbsp), fresh basil (0.5 cup), dried oregano (1 tbsp), and vegan parmesan cheese (0.25 cup) into a food processor. Pulse until semi-pureed but bits of basil remain. Adjust seasoning to taste.
- 3
Slice sweet potatoes (3 large) into 0.125 inch rounds using a mandolin or sharp knife.
- 4
In a 9x13-inch dish, layer sweet potatoes slightly overlapping. Spread one-third of the tofu ricotta over the top. Repeat layers until you have three layers of ricotta and four layers of potatoes, finishing with sweet potatoes on top.
- 5
Cover the dish tightly with foil and bake for 50 minutes.
- 6
Remove the foil, increase heat to 400 degrees F (204 C), and bake for another 10 minutes until the top is slightly browned.
- 7
To make the optional pesto, blend olive oil (0.5 cup), basil (1 cup), and garlic (2 clove). Pulse in vegan parmesan cheese (0.25 cup), salt (1 pinch), and pepper (1 pinch). Thin with water (1 ml) until pourable.
- 8
Cool the lasagna slightly before drizzling with the pesto and serving.
Nutrition Facts
Per portion