Sweet Potato Lasagna
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Minimalist Baker · by Minimalist Baker4.8 (76)

Sweet Potato Lasagna

NUTRITION · PER SERVING80M COOK
CAL 19%·PRO 17%
CARBS 38G40% OF CAL
7G FIBER0G ADDED0G INTRINSIC24G OTHER7G TOTAL SUGAR
FAT 23G54% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based lasagna with sweet potato layers, tofu ricotta, and basil pesto drizzle. Simple and satisfying with fresh herbaceous flavors and hearty vegetables.

mainitalianpastatofugluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 large (~ 450 g each) sweet potatoes, peeled and thinly sliced ((organic when possible))
  • 3-4 Tbsp extra virgin olive oil ((plus more for sweet potato))
  • ~1/2 tsp sea salt + black pepper ((to taste))
  • 2 medium lemons, juiced ((2 lemons yield ~1/3 cup or 80 ml))
  • 12 ounces extra-firm tofu ((drained and pressed dry for 10 minutes))
  • 3 Tbsp nutritional yeast
  • 1/2 cup loosely packed fresh basil
  • 1 Tbsp dried oregano
  • 1/4 cup vegan parmesan cheese
  • 1/2 cup olive oil
  • 1 cup loosely packed basil, finely chopped
  • 2 cloves garlic, finely minced ((2 cloves yield ~1 Tbsp or 6 g))
  • 1 healthy pinch each salt + pepper
  • Water ((to thin))
PREP
20M
SODIUM
291MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.