Vegetarian Sweet Potato Lasagna Recipe
Easy and healthy collide in this vegetarian sweet potato lasagna. A winner for any occasion with layers of beyond sausage, veggie tomato sauce, and deliciously thin sweet potato slices mixed with an herb ricotta mixture and extra sharp cheddar for the top!
Equipment
- 9x13 casserole dish
- mandolin
- Chef knife
- saucepan
- cheese grater
- Garlic press
Ingredients
Sauce
- 1 14oz tomato sauce, can
- 2-3 beyond sausages, spicy Italian
- 2 cloves garlic, minced
- ½ small white onion, diced
- 1 cup white button mushrooms, chopped
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 1 tbsp extra virgin olive oil
Optional for Sauce
- ½ cup zucchini, chopped
- ½ cup bell pepper, chopped
- 1 cup fresh spinach, chopped
Ricotta Mixture
- 1 cup ricotta cheese
- 1 tbsp basil (fresh or dried)
- 1 tbsp parsley (fresh or dried)
- 1 tbsp oregano (fresh or dried)
- 1 tsp lemon pepper
- 1 tsp salt
Cheese
- 1½ cups extra old white cheddar
Layering/Noodles
- 1 large sweet potato, sliced ultra-thin
Instructions
Sauce
- add 1 tbsp EVOO
- add onion to a saucepan and saute until translucent
- add garlic, beyond sausage, mushroom, Italian seasoning, salt & pepper, saute for 2 minutes
- add tomato sauce and simmer for 15-20 minutes
Ricotta Mixture
- add ricotta and spices to a bowl mix thoroughly and set aside
"Noodles"/Sweet Potato
- Wash and peel large sweet potato
- Use a mandolin on a very thin setting, ¼ inch, and slice sweet potato very carefully, (you can use a knife if you don't have a mandolin, but make sure pieces are the same size so that they bake evenly)
Lasagna
- grease a 9x13 casserole dish
- start the bottom layer with thin slices of sweet potato, overlapping to fill the dish
- next, add a layer of ricotta mixture and then a layer of sauce
- sprinkle a little bit of cheddar cheese on top (about 1/2 cup)
- Repeat these same 3 layers (sweet potato, ricotta, sauce) one more time
- add the rest of the shredded cheddar cheese (1 cup) and bake 40-45 minutes.
- ENJOY!