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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.
Recipe inspired by @detoxinista
Sweet Potato Layers
3 large sweet potatoes, peeled
Quinoa-Lentil "Meat" Filling
1 tbsp avocado oil
1 onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed and drained
1 (15 oz) can lentil beans
1 (25 oz) jar marinara sauce
1 cup vegetable broth
½ tsp sea salt
White Bean Cream Sauce
1 (15 oz) can cannellini beans, rinsed and drained
¼ cup water
¼ cup parmesan cheese (vegan works too)
1 tbsp lemon juice
1 tbsp dried oregano
2 tbsp chopped basil
¼ tsp sea salt
⅛ tsp black pepper
1Preheat the oven to 400ºF and line two large baking sheets with parchment paper. Slice the sweet potatoes into very thin slices, about 1/8 inch thick.
2Arrange the sliced sweet potatoes on the lined baking sheets and bake until they are easily pierced with a fork, about 15 to 20 minutes.
3While 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.
4Add 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.
5Prepare 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.
6To 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.
7Repeat 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 400ºF until heated through, about 25 to 30 minutes. Slice and serve warm. Enjoy!
Still working out the table? These 17 Thanksgiving recipes for kids cover the sides, the non-turkey mains and dessert.
Ingredients
Sweet Potato Layers
3 large sweet potatoes, peeled
Quinoa-Lentil "Meat" Filling
1 tbsp avocado oil
1 onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed and drained
1 (15 oz) can lentil beans
1 (25 oz) jar marinara sauce
1 cup vegetable broth
½ tsp sea salt
White Bean Cream Sauce
1 (15 oz) can cannellini beans, rinsed and drained
¼ cup water
¼ cup parmesan cheese (vegan works too)
1 tbsp lemon juice
1 tbsp dried oregano
2 tbsp chopped basil
¼ tsp sea salt
⅛ tsp black pepper
Directions
1Preheat the oven to 400ºF and line two large baking sheets with parchment paper. Slice the sweet potatoes into very thin slices, about 1/8 inch thick.
2Arrange the sliced sweet potatoes on the lined baking sheets and bake until they are easily pierced with a fork, about 15 to 20 minutes.
3While 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.
4Add 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.
5Prepare 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.
6To 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.
7Repeat 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 400ºF until heated through, about 25 to 30 minutes. Slice and serve warm. Enjoy!
