About the Recipe
Sweet potato lasagna is a creative and often healthier twist on the classic Italian layered pasta dish. Its defining characteristic is the use of thinly sliced sweet potatoes in place of traditional lasagna noodles, creating a naturally gluten-free and often vegetarian or vegan-friendly alternative.
Ingredients
6 x 750ml Tomato Puree
3 x 1 KG Frozen Mixed Veggies
2 KG Sweet Potatoes- Sliced
1/2 Cup of Bragg's Seasoning
3 x 250 G of Basil Pesto
250 ML Olive Oil
3 x 1000 ML Soy Milk
500 ML Maple Syrup
1 tbsp Ginger Powder
1 tbsp Turmeric Powder
1 tbsp Sea Salt
3 x 500 G Grated Mozzarella Cheese
3 x 250 G Gluten Free Lasagna Sheets
Preparation
Step 1
Slice sweet potatoes thinly. (0.5cm).
Step 2
Frozen veggies, olive oil, Bragg's, sea salt, ginger, and Turmeric.
Step 3
Place all the above ingredients in a heavy-based pot and cook over a very low flame until soft. Then add Tomato puree, Basil pesto, and bring to a boil. Next, add soy milk and maple syrup, and stir well.
Step 4
In a large, deep baking dish, start by placing a generous layer of the sauce in the dish.
Step 5
Next, place the lasagna sheets in a large, deep baking dish. Start by placing a generous layer of the sauce in the dish.
Step 6
Next, sprinkle grated cheese.
Step 7
Repeat steps 2,3,4 until the baking dish is full to 3cm from the top to allow expansion of the Lasagna as it cooks. Cook in a hot oven- approx. 45 minutes.
Step 8
Let it sit for 30 minutes before cutting and serving.
Variations to the sauce
In place of sweet potatoes, use spinach and ricotta
In place of sweet potatoes, use TVP and veggies