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