Sweet Potato Lasagna (Edit recipe)

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Sweet potato slices in place of noodles, quinoa and lentils in place of the meat, and a blended white bean sauce in place of the ricotta. It layers exactly like a regular lasagna and cuts like one too. An eighth of an inch is the number that matters. Cut the sweet potatoes thicker and they stay firm in the middle however long the lasagna bakes — and they have to be roasted before they are layered, or the whole pan goes watery.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

50 minutes

INGREDIENTS

17

Serves: 8

Ingredients

3 whole Sweet Potato, large, peeled
1 Tbsp Avocado Oil
1 whole Yellow Onion, diced
2 cloves Garlic, minced
1 cup Quinoa, rinsed and drained
15 oz Canned Lentils, 1 can
25 oz Marinara Sauce, 1 jar
1 cup Vegetable Broth
1/2 tsp Sea Salt
15 oz Cannellini Beans, 1 can, rinsed and drained; white bean sauce
1/4 cup Water, white bean sauce
1/4 cup Parmesan Cheese, vegan works too; white bean sauce
1 Tbsp Lemon Juice, white bean sauce
1 Tbsp Oregano, dried; white bean sauce
2 Tbsp Basil, chopped; white bean sauce
1/4 tsp Sea Salt, white bean sauce
1/8 tsp Black Pepper, white bean sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400F and line two large baking sheets with parchment paper. Slice the sweet potatoes into very thin slices, about 1/8 inch thick.
Arrange the sliced sweet potatoes on the lined baking sheets and bake until they are easily pierced with a fork, about 15 to 20 minutes.
While the sweet potatoes are baking, prepare the quinoa filling. Heat the avocado oil in a small saucepan over medium heat and saute the onion until softened, about 5 minutes. Add in the garlic and saute another minute, just until fragrant.
Add in the quinoa, lentils, 2 cups of the marinara sauce, vegetable broth, and salt into the saucepan and bring everything to a boil. Cover with a lid, lower the heat, and simmer until the quinoa and lentils are tender, about 15 minutes.
Prepare the white bean sauce. In a blender combine the beans, water, cheese, lemon juice, oregano, basil, salt, and pepper, and blend until smooth. Adjust any seasoning to taste, then set it aside.
To assemble the lasagna, spread a thin layer of the remaining marinara sauce in the bottom of the pan to help prevent sticking. Arrange a single layer of the cooked sweet potato slices on the bottom, then spoon half of the quinoa lentil mixture on top of that. Spread it around evenly. Spoon half of the white bean sauce over that and spread it with a spatula.
Repeat the layering process with another round of sweet potato slices, quinoa "meat" and white bean sauce, then top it off with a final layer of sweet potato slices. Finally, spread the remaining marinara sauce over the top of the sweet potato slices to help prevent them from drying out or burning. Bake the lasagna at 400F until heated through, about 25 to 30 minutes. Slice and serve warm. Enjoy!

Notes

Recipe inspired by @detoxinista.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	5 g
Carbohydrates:	45 g
Protein:	8 g
Cholesterol:	2 g
Sodium:	631 mg
Fiber:	8 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.