Sweet Potato Lasagna

Sweet Potato Lasagna

Prep Time45 mins
Cook Time1 hr
Servings: 4 servings
Author: Clean Eating


  • 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


  • 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


  • 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.

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