Sweet Potato Lasagna with Tofu Ricotta & Vegan Basil Pesto

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Purple Carrot

1 shallot, peeled and diced

2 garlic cloves, diced

¼ oz fresh oregano, finely chopped

14.5 oz crushed tomatoes

8 oz sweet potato, sliced into ¼ inch thick rounds

1 lemon, zest and cut in half

½ block of Nasoya Organic Extra Firm Tofu

¼ cup vegan basil pesto

TOOLS

Medium oven-safe skillet with lid

Food processor

Preparation

  1. Place a medium oven-safe skillet over medium heat with 1 tbsp olive oil. Add the diced shallot and a pinch of salt. Cook until shallots are translucent, 1 to 2 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, half of the chopped oregano, and a good pinch of salt. Reduce heat to medium-low and bring sauce to a simmer.
  2. Add the sliced sweet potatoes to the sauce, cover, and cook until tender, about 10 to 12 minutes (they’re done when you can you easily pierce the sweet potatoes with a fork).
  3. Set your oven to broil on high.
  4. Drain the tofu and add to the bowl of a food processor along with ½ tsp chopped oregano, ¼ tsp lemon zest, juice from half the lemon, 2 tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Blend tofu ricotta until smooth. With a large spoon or spatula, evenly spread the tofu ricotta over the sweet potatoes and sauce. Broil lasagna until the top begins to brown, about 3 to 5 minutes.
  5. Spoon the vegan basil pesto over the sweet potato lasagna, then sprinkle with the remaining chopped oregano. Serve family style and enjoy!

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