Dinner for 8

Sweet Potato Lasagna

Name: Sweet Potato Lasagna
Total time: 80 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 large sweet potatoes; 3 1/2 tbsp extra virgin olive oil; ~1/2 tsp sea salt + black pepper (optional); 2 lemons; 12 oz extra-firm tofu; 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; 2 cloves garlic; 1/4 cup vegan parmesan cheese; 1 healthy pinch each salt + pepper; water

Roasted sweet potatoes layer with seasoned tofu, basil sauce, and vegan parmesan before baking into a hearty casserole.

$0.99per serving $

80 minstart to table

8servings

Italian Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort Fall

Ingredients

3 large sweet potatoes
3 1/2 tbsp extra virgin olive oil
~1/2 tsp sea salt + black pepper (optional)
2 lemons
12 oz extra-firm tofu
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
2 cloves garlic
1/4 cup vegan parmesan cheese
1 healthy pinch each salt + pepper
water

Steps

Heat the oven to 400 F.
Slice the sweet potatoes into thin rounds and toss them with 3 tablespoons olive oil, salt, and pepper.
Roast the sweet potatoes on a baking sheet for 25 minutes.
Blend the tofu, nutritional yeast, oregano, lemon juice, and one-quarter cup vegan parmesan with water until smooth.
Blend the basil, garlic, remaining olive oil, remaining lemon juice, remaining vegan parmesan, salt, and pepper into a sauce.
Layer the sweet potatoes, tofu mixture, and basil sauce in a 9-by-13-inch baking dish.
Bake at 375 F for 25 minutes.

Main ingredient on sale this week? See what to make with tofu on sale.