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Amazing Sweet Potato Lasagna

Plants Not Plastic
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 12 slices
Calories 168.7 kcal

Equipment

  • 9x13 casserole dish
  • second casserole dish or aluminum foil

Ingredients
  

  • 2 medium sweet potatoes peeled, chopped, boiled & mashed (1)
  • 1 medium yellow onion diced
  • 8 cloves garlic minced
  • 1 head broccoli diced stem, bite-size piece crown
  • 2 medium carrots sliced/diced
  • 2 medium red bell peppers diced
  • 8 ounces crimini mushrooms cubed/diced/sliced (2)
  • 16 ounces spinach whole leaves (3)
  • 30 oz tomato sauce canned or homemade
  • 1-2 boxes lasagna noodles sub rice noodles for gluten free
  • 6 medium Roma tomatoes finely sliced
  • 1/2 tsp cayenne
  • 1 tsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili flakes
  • 1 tbsp nutritional yeast
  • 1/4 tsp dried parsley
  • 1/4 tsp paprika
  • salt & pepper to taste

Topping

  • 1 cup raw cashews
  • 1 tbsp oat flour (4)
  • 1 tbsp nutritional yeast
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • salt & pepper to taste

Instructions
 

  • Boil sweet potato for 12 minutes or until soft, then drain and mash
  • Saute onion, garlic, carrots & broccoli stems in a large pan for 5-7 minutes, or until they've just begun to caramelize (5)
  • Add bell pepper, broccoli crowns & mushrooms and cook for an additional 4-5 minutes, until water has just cooked off
  • Remove from heat and transfer to a large bowl
  • Add all spices and mix thoroughly
  • Preheat oven to 400 degrees
  • Cover the bottom of a 9x13 inch casserole dish with a layer of sauce
  • Add a layer of noodles and cover them with another layer of sauce
  • Add the vegetable and spices mixture and spread evenly
  • Cover with another layer of noodles and then another layer of sauce
  • Add the sweet potato and spread evenly, then cover with spinach and another layer of sauce
  • Add a final layer of noodles and cover with sauce
  • Cover the top of the lasagna with an even layer of sliced tomatoes
  • Cover the lasagna (6) and bake for 45 minutes
  • Make your topping while lasagna is baking by combining all ingredients in a blender and pulsing/blending into a fine powder
  • Remove the cover, sprinkle the topping evenly over the lasagna and cook uncovered for an additional 15 minutes
  • Remove from oven and let cool for 10-15 minutes before serving
  • Enjoy!

Video

Notes

  1. White or orange sweet potatoes will work fine in this recipe.
  2. Pop the stems out of your mushrooms, then cut the heads in halves or thirds and sliced to cube.
  3. The original recipe calls for 16oz (it cooks down quite a bit when cooked) but this is a lot of spinach so I always just do an unmeasured but generous layer.
  4. You can make oat flour yourself by blending rolled oats in your blender.
  5. Use the layer saute method for cooking your vegetables - the water naturally in your next round of vegetables will deglaze the pan for you, without oil, vegetable broth, or additional water.
  6. Use a second casserole dish for a zero waste cover instead of aluminum foil.