Sweet Potato Lasagna Vegan
Easy and delicious vegan sweet potato lasagna that will even have your non-vegan friends and family wanting more.
Ingredients
- Vegetable Filling
- 1 Large Onion chopped and diced Chop onion into small finely diced pieces
- 3 Cloves Garlic-minced
- 1 Medium Zucchini-diced and cubed into small pieces
- 1 Cup Shredded Carrots
- 8 oz. Portobello Mushrooms sliced
- 1 8oz. Roasted Red Pepper diced Drain and pat dry the roasted pepper
- 2 Cups Fresh Spinach-Chopped and diced fine.
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Basil
- Cashew Ricotta
- 2 Cups Raw Cashews Boil for 15 minutes then drain
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 2 Tsp Apple Cider Vinegar
- 1 8oz. Kite Hill Vegan Cream Cheese with Chives
- 3 25oz Jars of Oil Free Marinara Sauce
- 1 Box Whole Wheat Lasagna Noodles
- 2 Tbsp Nutritional Yeast
- 3 Large Sweet Potatoes -peeled, cooked and mashed
Instructions
- Preheat oven to 350℉
- Mashed Sweet Potatoes
- In a separate pan, peel dice and cook sweet potatoes until tender. (About 15-20 minutes) Drain and mash. Set aside.
- Cashew Ricotta
- Put 2 cups raw cashews in pot. Cover cashews with water and boil for 15 minutes. Drain cashews and add into a high speed blender.
- Add in onion powder, garlic powder, apple cider vinegar.
- Blend until mixture is smooth and creamy. Set aside.
- Vegetable Filling- Cook in large pan.
- Cook onion on medium high with 2 tbsp of water until soft and translucent. 3-4 minutes
- Turn heat down to medium and add in onion, garlic, zucchini, carrots, mushroom, roasted red pepper, spinach, thyme, oregano and basil
- Cook until vegetables are soft and tender. 4-5 minutes. Set pan aside.
- Stir in Cashew Ricotta into cooked vegetable pan. Stir well.
- Add one 8oz carton of Kite Hill Vegan Cream Cheese with Chives. Stir well.Set pan aside again.
- Assemble Lasagna
- In a large lasagna pan, spread a generous layer of marinara sauce over the bottom of pan. (Make sure to be generous so it helps to cook the noodles)
- Add a layer of noodles and then cover with another layer of sauce.
- Add a layer of vegetables with ricotta sauce,
- Add another layer of noodles.
- Add a layer of mashed sweet potato and cover with a layer of sauce.
- Add another layer of noodles and cover with the vegetable and ricotta sauce.
- Add final layer of noodles and cover with remaining sauce. Sprinkle top with Nutritional Yeast.
- Cover lasagna with foil and bake for 50 minutes in 350℉ oven. After 50 minutes remove the foil and bake for 10 more minutes. Let lasagna set for 5 minutes to cool before serving.