This recipe has me grinning from ear to ear. It’s so unbelievably delicious and it requires minimal ingredients, many of them rich in phytonutrients, which makes it even more of a winner. Cheers!
For a printer-friendly version with nutrition facts, click here: Sweet Potato Lasagna
Sweet Potato Lasagna
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Yields 6 servings
You’ll need:
- mandoline slicer
- large casarole dish
- large sweet potato or yam (I used a garnet yam)
- sweet yellow onion
- bulb of garlic
- Salt and pepper, optional
- 3, 24 oz jars diced or strained tomatoes (depending on your texture preference), I recommend Bionaturae brand
- bag of frozen green peas (or other frozen veggies)
- Kite Hill Ricotta (or other plant-based cheese), available at Whole Foods and Sprouts
- Violife Parmesan Cheese (or other plant-based cheese), available at Whole Foods
INGREDIENTS
- 1 Tbsp extra virgin olive oil
- 1/2 sweet yellow onion, small dice
- 4 large cloves garlic, finely minced
- 3, 24 oz jars diced or strained tomatoes and/or tomato sauce (I recommend Bionaturae brand)*
- Pinch of pink Himalayan salt, optional
- Freshly ground pepper, optional
- 1 large sweet potato, thinly sliced using a mandoline
- 2 cups of frozen green peas (or other frozen veggies)
- Kite Hill Ricotta (or other plant-based cheese), available at Whole Foods and Sprouts
- Violife Parmesan Cheese (or other plant-based cheese), available at Whole Foods
METHOD
- In a large pot over medium heat, sauté diced onion in olive oil for 3-5 minutes, or until translucent.
- Add minced garlic, sauté for another minute or until aromatic.
- Add all 3 jars of diced/ strained tomatoes and stir. Reduce heat to low-medium and let simmer for about 15 minutes. Stir occasionally.
- Season sauce with pinch of salt and freshly ground pepper.
- Adjust seasoning to taste.
- Meanwhile, preheat oven to 400 degrees F.
- Scrub, rinse and pat dry one large sweet potato or yam and then slice (carefully) using a mandolin slicer.
- Once sauce is ready, assemble the lasagna.
- 1st layer: sauce (enough to completely cover the base of the pan)
- 2nd layer: sliced sweet potatoes/yams
- 3rd layer: green peas
- 4th layer: cheese (mixture of kite hill ricotta and violife parm)
- Repeat these layers until you reach the top of the casserole dish.
- The final, top layer should be sauce and peas, with a little room at the top for the sauce to bubble.
- Cover with foil and then bake at 400 degrees F for 40-50 minutes, or until potatoes are tender (use a knife to check).
- Remove foil, top with more parmesan cheese and bake for another 5 minutes to melt the cheese.
- Remove from heat, let sit for about 5 minutes before cutting and serving.
- Enjoy!
Notes
- For the diced tomatoes/tomato sauce, look for a brand that doesn’t add much (if any) extra sodium. I prefer Bionaturae (available at Whole Foods and Thrive Market). If you can’t find this one, look for a brand like Bella Terra (available at Sprouts and Whole Foods). It’s also less in sodium and contains 100% organic ingredients.
- Strained tomatoes will yield a smoother sauce. Diced tomatoes will yield a chunkier sauce.
thrive on,
Coach Jentry