Sweet Potato Lasagna
Sweet Potato Lasagna
Servings: 4 servings
Ingredients
- 1 tbsp avocado oil
- 1 cup onion minced
- 1 28 oz can diced tomatoes
- 1 tsp minced garlic
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp salt and pepper
- 1 cup chopped basil
- 2 organic sweet potatoes peeled and thinly sliced
- 3 cups organic spinach
Filling
- 1 12 oz carton organic firm tofu drained
- 1 tsp minced garlic
- 3 tbsp nutritional yeast flakes
- 2 tbsp lemon juice
- 1 tbsp avocado oil
- 1/2 tsp salt and pepper
- 2 cups shredded goat milk
Instructions
- Preheat oven to 350 F and prepare sauce. In a medium saucepan on medium, heat 1 tbsp oil. Add onion and saute until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, 2 cloves minced garlic, oregano, paprika, pepper flakes and 1/2 tsp each salt and pepper. Stir in 1 cup water and bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil.
- In a food processor, place all filling ingredients except cheese and process until smooth. Use a spatula and fold in 1 1 /2 cups cheese.
- Assemble lasagna by spreading 1/2 cup tomato sauce in bottom of an 8 inch square baking dish. Add 1 layer of potato slices, overlapping slightly. Top with 1/3 filling, 1 cup spinach and 1/2 cup sauce. Repeat with 2 more layers of potato slices, filling, spinach and sauce. Sprinkle with remaining 1/2 cup cheese.
- Cover with foil and bake for 55 minutes. Uncover and set the broiler to high for 2-3 minutes until cheese on top browns.