Vegan Sweet Potato Lasagna with Cashew Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz Cashew Nuts (Raw) (by DIVALICIOUS08) 1.5 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula 2 tbsp Lime Juice, juice of 1 lime .25 tsp Garlic powder 48 oz Baked Sweet Potato (serving by the ounce) 2 cup Leeks 4 serving Baby Bella Mushrooms (3 oz) 4 clove Garlic 4 cup, chopped Swiss Chard 4 cup Spinach, fresh 3 cup, chopped or sliced Red Ripe Tomatoes 1 cup, chopped Onions, raw 1 can (6 oz) Tomato Paste 2 date Dates 1 tbsp Oregano, ground 1 tbsp Basil 16 oz Pasta, Lasagna Noodles
Cashew Cheese: Place cashews in a small bowl with at least 1 cup of water and soak 1-2 hours until softened.
Drain and place in a blender with nutritional yeast, lime juice, garlic powder, 1/4 tsp of sea salt, 1/4 tsp of pepper and 3/4 cups of water. Blend until mixture reaches consistency of cream cheese.
Place cashew mixture in a squeeze bottle or plastic bag or pastry bag and set aside.
Sweet Potato Filling:
Steam sweet potatoes over water until tender about 15 to 17 minutes over simmering water. Transfer to a large bowl and use a potato masher to mash. Add 1 tbsp. of lime juice and sea salt to taste. Set aside.
Sauteed Greens:
Clean and chop the leeks using the white and light green parts, set aside. Clean and slice the baby bella mushrooms and set aside. Stem the swiss chard by folding the leaves in half length wise and then cutting out the stem by cutting along the back spine of the leaf. Chop the stemmed chard and set aside. Clean the spinach by removing stems. Chop the spinach and set aside.
To make the greens filling, combine the leeks and 1/4 cup water in a saute pan. Cover and cook over low heat until the leeks are very soft - about 15 minutes. Add the mushrooms and 2 cloves of garlic and salt to taste. Cook covered over medium heat until the mushrooms are soft, 5 to 7 minutes. Add the swiss chard and spinach and cook 5 to 7 minutes uncovered until greens are tender. Remove from heat and let cool.
Pre-heat oven to 350 degrees.
To make Tomato Sauce:
Dice the tomatoes. Combine the tomatoes, onion, tomato paste, dates, 2 cloves of garlic and 1 cup of water in a blender or food processor. Blend until smooth.
Transfer the mixture to a sauce pan, add the oregano, basil, pepper, a generous pinch of salt, and 2 cups of water. Cook over medium heat for 40 minutes. Taste for seasoning and set aside.
Lasagna Noodles: We pre-cooked the noodles. I wonder if oven ready noodles would work with the recipe. If pre-cooking noodles drain them thoroughly, Spread them on a wire rack and do not allow them to touch or they will stick together. Let the noodles cool.
To Assemble: 1-1/2 cup of tomato sauce on the bottom of a 9 x 13" baking pan that is at least 2 inches deep. Arrange a layer of 4 lasagna noodles on top, slightly overlapping them.
Top with 1/2 of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe 1/2 of the cashew cheese on top of the greens.
Arrange a layer of 4 lasagna noodles on top of the cheese. Spread 1/2 of the remaining tomato sauce over the pasta and spread the remaining sweet potatoes on top.
Arrange the last layer of pasta on top of the sweet potatoes. Spread the remaining tomato sauce on the top and pipe the remaining cheese over the sauce in a fun zig zag.
Bake: until the cheese is lightly browned and the sauce is bubbling along the sides of the pan - about 45 minutes. Let stand 5 minutes before serving and Serve Hot.
Serving Size: Makes a 9 x 13 Lasagna (12 servings per pan)
Drain and place in a blender with nutritional yeast, lime juice, garlic powder, 1/4 tsp of sea salt, 1/4 tsp of pepper and 3/4 cups of water. Blend until mixture reaches consistency of cream cheese.
Place cashew mixture in a squeeze bottle or plastic bag or pastry bag and set aside.
Sweet Potato Filling:
Steam sweet potatoes over water until tender about 15 to 17 minutes over simmering water. Transfer to a large bowl and use a potato masher to mash. Add 1 tbsp. of lime juice and sea salt to taste. Set aside.
Sauteed Greens:
Clean and chop the leeks using the white and light green parts, set aside. Clean and slice the baby bella mushrooms and set aside. Stem the swiss chard by folding the leaves in half length wise and then cutting out the stem by cutting along the back spine of the leaf. Chop the stemmed chard and set aside. Clean the spinach by removing stems. Chop the spinach and set aside.
To make the greens filling, combine the leeks and 1/4 cup water in a saute pan. Cover and cook over low heat until the leeks are very soft - about 15 minutes. Add the mushrooms and 2 cloves of garlic and salt to taste. Cook covered over medium heat until the mushrooms are soft, 5 to 7 minutes. Add the swiss chard and spinach and cook 5 to 7 minutes uncovered until greens are tender. Remove from heat and let cool.
Pre-heat oven to 350 degrees.
To make Tomato Sauce:
Dice the tomatoes. Combine the tomatoes, onion, tomato paste, dates, 2 cloves of garlic and 1 cup of water in a blender or food processor. Blend until smooth.
Transfer the mixture to a sauce pan, add the oregano, basil, pepper, a generous pinch of salt, and 2 cups of water. Cook over medium heat for 40 minutes. Taste for seasoning and set aside.
Lasagna Noodles: We pre-cooked the noodles. I wonder if oven ready noodles would work with the recipe. If pre-cooking noodles drain them thoroughly, Spread them on a wire rack and do not allow them to touch or they will stick together. Let the noodles cool.
To Assemble: 1-1/2 cup of tomato sauce on the bottom of a 9 x 13" baking pan that is at least 2 inches deep. Arrange a layer of 4 lasagna noodles on top, slightly overlapping them.
Top with 1/2 of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe 1/2 of the cashew cheese on top of the greens.
Arrange a layer of 4 lasagna noodles on top of the cheese. Spread 1/2 of the remaining tomato sauce over the pasta and spread the remaining sweet potatoes on top.
Arrange the last layer of pasta on top of the sweet potatoes. Spread the remaining tomato sauce on the top and pipe the remaining cheese over the sauce in a fun zig zag.
Bake: until the cheese is lightly browned and the sauce is bubbling along the sides of the pan - about 45 minutes. Let stand 5 minutes before serving and Serve Hot.
Serving Size: Makes a 9 x 13 Lasagna (12 servings per pan)
Nutritional Info Amount Per Serving
- Calories: 410.6
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 279.3 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 10.0 g
- Protein: 16.4 g
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