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