Not-so-easy Weeknight Dinners // Un-Recipe No. 38:
Sweet Potato Lasagna Tower
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An impressive spin on the classic lasagna recipe: use sweet potato slices like flat noodles to build single-portion lasagna towers. Complete with vegan ricotta and vegetable filling. Pin this post.
2 Large Sweet Potatoes
Vegan Ricotta (12 oz package of Firm Tofu, 1 Tbs. Parsley, 1 Tbs. Nutritional Yeast, 1 tsp. Apple Cider Vinegar, Zest of one Lemon and Salt and Pepper
1 Large Zucchini
1 tsp. Garlic Powder
1 tsp. Oregano
15-20 Kalamata Olives
Handful of Basil
Handful of Spinach
No-bake Lasagna Noodles
Pre-bake the sweet potatoes: Pierce sweet potatoes with a fork and bake in a 425 degree oven for 45 minutes.
Make the marinara: Follow this recipe or use your own.
Make the vegan ricotta: Place tofu, parsley, nutritional yeast, apple cider vinegar, lemon zest and salt and pepper in a food processor. Process until combined and desired texture (I like mine a little chunky). If the ricotta is too wet, you can heat it on a skillet to boil some of the moisture out.
Prepare the veggie filling: Sauté sliced zucchini and kalamata olives in a little olive oil in a pan over medium heat. When zucchini is starting to brown, add basil and spinach and turn heat off.
Prep sweet potatoes: After sweet potatoes are done pre-baking, let them cool until they are easy to handle. Slice sweet potatoes in ½ inch slices. Discard the bottom slice so the sweet potato slices can be stacked on top of each other and stand on a flat surface. Depending on the size of your sweet potato, you should have about 4-5 slices. For best results, select sweet potatoes that have an even, consistent shape.
Build your lasagna tower: Drizzle a few tablespoons of olive oil in the bottom of a 9×9 pan. Scoop a layer or marinara sauce. Place the bottom layer of each sweet potato into the pan. Spread a little sauce on each sweet potato slice. Top with a lasagna noodle (break if necessary to get it to fit better). Spread vegan ricotta on the noodles. Spread a small scoop of the vegetable filling. Top with a little more sauce. Repeat until you’ve laid all the sweet potato layers and have used up all the fillings.
Lower oven temperature to 375 and bake for one hour.