Vegetarian Sweet Potato Lasagna

Swap traditional lasagna noodles for thinly sliced sweet potatoes for a nutrient-dense, energy-packed dish!


Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

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


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

author avatar
Stephanie Ouellette