Vegan Sweet Potato Lasagna
Ingredients
- 1 packet gluten free lasagna sheets
- 2 medium sweet potatoes
- 1 leek
- 1 large bag spinach
- 3 jars tomato sauce
- 3 teaspoons crushed garlic cloves
- 1 tablespoon diced basil
- 3 tablespoons olive oil
- 2 1/2 teaspoons salt
- pepper to taste
- 1 tablespoon maple syrup
- 3 teaspoons parsley
- 150 grams cashews
- 1 cup vegan cheese
- 1 1/2 cups water
Preparation
Cashew sauce
In a food processor add 150 grams of raw cashews, 1 teaspoon of salt, pepper, 1 tablespoon of parsley, 1 1/2 cups of water and blend until smooth. Set aside.
Tomato sauce
In a saucepan place 1 tablespoon of olive oil, 1 tablespoon of parsley, basil, maple syrup, 1/2 of the diced leek, 1 teaspoon of crushed garlic, 1 teaspoon of salt and pepper. Sauté for 10 minutes then add the jars of tomato sauce. Simmer for 1 hour on a low heat. Set aside.
Spinach and leek mixture
In a fry pan add the spinach, 1 tablespoon of oil, 1/2 teaspoon of salt, remainder of the leek. Sauté for 10 minutes on low. Set aside.
Sweet potato
In a bowl place the sliced sweet potato then add 1 tablespoon of olive oil, 1/2 teaspoon of salt, pepper and combine. Place the sweet potato on a tray with parchment paper and cook for 20 minutes at 180. Set aside.
Assembly and baking
In a medium size tray place some sauce at the bottom then add the lasagna sheets, some sweet potato, some spinach mixture, cashew sauce, tomato sauce then cheese. Repeat the process. Bake for 45 minutes at 180 or until pasta appears cooked. Test it with a fork; if there is no resistance it’s ready.
