The love child of lasagna & potato gratin gets a vegan makeover!
simply addictive, a beautiful comfort feel and flavor in a completely guilt free way.
I will recommend to use my Vegan "meaty" tomato sauce to get ta "meaty" lasagna texture and flavor, you can also use a triple batch of my Rustic tomato sauce
I will suggest using a rustic style chunky kind of sauce, if the sauce you intend to use is a bit more watery, i suggest reducing it to a thicker consistency in a large saucepan for 10-15 minutes.
If not using my "meaty" tomato sauce i would likewise recommend to add protein and texture by crumbling up 8 oz of firm tofu in a food processor, adding 1 1/2 tbsp of soy sauce + 1/2 tbsp oil to the crumble, then sauteing it in a large non stick pan for 7 minutes to "brown" it, then adding it to your tomato sauce of choice.
difficulty level : intermediate
prep time: 10 minutes
cook time: 53 minutes hands free oven time
- food processor or blender. you will need food rocessor for vegan parmesan, blender or food processor can be used for "cheese" filling.
- mandolin to slice sweet potato, not necessary, you can use knife
what you need:
for "cheese" filling:
- 7 oz soft tofu
- 4 tbsp shiro miso paste (you can find on Amazon) do not omit the miso, this is actually the ingredient that imparts a lot of flavor and magically mimics cheese flavor in this sauce.
- 4 large garlic cloves
- 2 vegan eggs = 2 tbsp ground flax meal mixed well with 4 tbsp of boiling water and set aside
- 1/2 tsp salt
- black pepper &/or chili flakes. i like a LOT of black pepper in this, up to 1 1/2 tsp. if using chili flakes, start with a small amount and adjust after tasting.
- 3/4 cup medium packed basil leaves
for vegan parmesan:
- 1/2 cup cashews
- 1 tbsp shiro miso paste. you can find on Amazon
- 3/8 tsp garlic powder
- 4 tsp dry nutritional yeast (not live yeast!!) you can find on Amazon
- 1/4 tsp salt
note: the vegan Parmesan is optional, the lasagna will turn out beautiful and tasty without it, it just adds a better look to the top of the lasagna
- 3+ cups of chunky/thick tomato sauce (read above)
- 2-3 medium hannah sweet potatoes skin on,(light tan skin yellow flesh), you can use regular sweet potato it will just impart a sweeter flavor; sliced into no thicker then 1/8 inch slices lengthwise. A mandolin makes short work of this
what to do:
- preheat oven to 450 degrees
- grease a large lasagna pan (9 x 5 1/2)
- place all "cheese" filling ingredients, except basil, in a food processor or blender, whirl away, stop scrape down sides, repeat, until a homogeneous mixture is formed. Add basil leaves and mix until well incorporated into mixture, stop scrape down sides and repeat.
- pour 1/3+ tomato sauce into bottom of lasagna pan, spread out evenly
- layer sweet potato slices tightly in one layer, no over lapping, you will need to trim some pieces to fit things neatly
- pour 1/2 cup "cheese" filling mixture onto sweet potato and carefully spread out evenly using a spatula
- carefully distribute 2/3 cup tomato sauce on "cheese" sauce, again carefully spreading around with a spatula (use very little pressure downwards, just spread out).
- layer sweet potato slices tightly in one layer, no over lapping
- again spread 1/2 cup "cheese" sauce
- again 2/3 cups tomato sauce
- another layer of sweet potato
- "cheese" sauce
- tomato sauce
- your lasagna is now ready to be put in the oven, tightly cover lasagna pan with foil, sealing well
- place covered lasagna pan in oven, close oven door and reduce heat to 375 degrees
- bake at 375 for 40 minutes
- place all vegan Parmesan ingredients into food processor and whirl away until crumbly consistency is achieved, set aside
- remove lasagna pan from oven, CAREFULLY peel the foil off, facing AWAY from you (no burning yourself!)
- place uncovered lasagna pan back into the oven, bake 10 minutes uncovered
- take pan out, turn broil element on, sprinkle 2-3 tbsp Vegan "Parmesan" evenly onto lasagna, place an oven rack 3 levels down from broiler, place lasagna on the rack and broil 3 minutes with oven door slightly ajar.
- take lasagna out and let cool at least 15 minutes before slicing and serving
this is not a "tall" lasagna, in the pictures i actually layered two slices stacked one on top of the other, you can absolutely serve it that way :)
this dish is so hearty, so satisfying... if any of your family/guests are not vegan... don't tell them it's vegan, and just see if they notice anything ;)