March 8, 2023 | Stephanie Ouellette Swap traditional lasagna noodles for thinly sliced sweet potatoes for a nutrient-dense, energy-packed dish! Ingredients: 2 tablespoon avocado oil, divided 1 medium onion, minced 1 – 28 ounce can of no added salt diced tomatoes, undrained 3 tablespoons no added salt tomato paste 4 garlic cloves, minced and divided in half 2 teaspoons oregano 1 teaspoon paprika 1 teaspoon sea salt, divided 1 teaspoon black pepper, divided 1 cup water 1 cup fresh basil, finely chopped 2 large sweet potatoes, peeled and thinly sliced lengthwise 3 cups baby spinach 1 – 12 ounce carton of tofu, drained 3 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 2 cups shredded mozzarella cheese or plant-based mozzarella cheese divided Directions: Preheat oven to 350 F. In a medium saucepan, heat one tablespoon of oil over medium heat. Add onions; cook for about 5 minutes. Add diced tomatoes, tomato paste, one tablespoon minced garlic, oregano, paprika, pepper flakes, ½ tsp salt, and ½ tsp black pepper. Add water and bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil. Meanwhile, add tofu, nutritional yeast, lemon juice, and the rest of the garlic, avocado oil, salt, and pepper in a food processor. Blend until smooth; fold in 1½ cups cheese and set aside. Assemble in an 8-inch square baking dish. Start by spreading ½ cup tomato sauce on the bottom of the baking dish. Add one layer of potato slices and top with ½ cup filling, 1 cup spinach, and ½ cup sauce. Repeat with remaining ingredients. Top with cheese. Cover with foil and bake for 55 minutes. Uncover and broil on high until cheese browns, about 2 minutes. Serves 6 Per Serving: 352 calories, 16 grams fat, 6 grams saturated fat, 29 mg cholesterol, 550 mg sodium, 33 grams carbohydrates, 7 grams fiber, 20 grams protein