SWEET POTATO

VEGGIE

LASAGNA

HEALTHY

FLAVORS

This sweet potato veggie lasagna is worth the effort. I prepared it for Father’s Day for our meat-eating friends and everybody loved it. I doubled the recipe to make one for the freezer. It’s filling and you don’t miss the cheese.

INGREDIENTS

FRESH

whole grain lasagna noodles onion   garlic   mushrooms   broccoli   dried basil oregano cayenne pepper sweet potatoes    pasta sauce

INGREDIENTS

MORE

Vegan Ricotta Layer  Extra Firm Organic Tofu  Frozen Spinach  Yeast Garlic Powder  Dried Basil Sea Salt

Vegan Ricotta

 Crumble the tofu into a large bowl until it resembles the texture of ricotta cheese. Add the spinach, nutritional yeast, garlic powder, basil, and salt. Stir to combine and set aside.

Lasagna

Preheat oven to 400. Boil the noodles. Sauté onion and garlic. Add the mushrooms and broccoli and cook until limp. Add the herbs and spices. Steam the sweet potatoes until soft. Mash in the same pan as you steam them and reserve.

ASSEMBLY

Cover the bottom with a layer of pasta sauce. Add a layer of noodles. Cover the noodles with sauce again. Spread some vegetable mixture over the sauced noodles and cover with a layer of tofu ricotta. REPEAT & ADD VEGGIES. Top with the final layer of noodles, more sauce, and the thinly sliced tomatoes. Cover with foil and bake in the oven for 45 mins. 

TASTY

THOUGHTS

"This lasagna is killer good! Thank you for this recipe. It is now in my “Favorites” list from now on."

ENDLESS

RECIPES

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