Saturday Kitchen

I got this recipe from the Elephant Journal and Sarah requested I shared it in Saturday Kitchen, so here it is. Just for the record, Susan has tried it and says it’s delicious too. I have copied and pasted the original recipe and put my side notes where I made some changes.

White Lasagne with Sweet Potatoes and Spinach

You will need:

Mashed sweet potato – I steamed the sweet potato and added some butternut squash too

  • 2 sweet potatoes, peeled and diced
  • 2 t/l olive oil
  • 1 quart water or veggie broth – I added bullion powder to the steamed veg before mashing it.
  • salt and fresh cracked pepper

Bring water or veggie broth to a boil, toss in potatoes and cook until fork tender, around 15 minutes. Drain, mash and season to taste with salt, pepper and 2 t/l olive oil. Set aside.

Spinach – I just put the spinach layers in raw and used baby leaf spinach.

  • 1 t/l olive oil
  • 5-6 oz baby spinach, chopped

Heat oil in a pan and sauté spinach until wilted, around 2 minutes. Set aside.

White Sauce (vegan Alfredo sauce)

  • 1 t/l olive oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 1/2 cup raw cashews
  • 3 cups water
  • 1 t/l lemon juice
  • 2 tsp salt
  • 1/2 t/l fresh cracked pepper

In a large skillet, heat oil and sauté onion until soft. Combine onion with all other ingredients in a high powered blender (such as a Vitamix. If you have a regular blender, soak cashews in water for at least two hours and then drain prior to blending). Mix until a nice creamy consistency is achieved. You can add more cashews or water to thicken or thin the sauce, respectively. Set aside.

Vegan Ricotta – I added chilli powder to this because I like my food spicy

  • 1 t/l olive oil
  • 1 large onion, chopped
  • 3 garlic cloves
  • 1 14 oz package of extra firm tofu, drained
  • 2 t/l lemon juice – I used lime juice because I didn’t have lemon
  • 2 tsp salt
  • 1 1/2 tsp fresh cracked pepper
  • 3 cups fresh basil – I used some dry basil because I didn’t have fresh

In large skillet, heat oil and sauté onion until soft. Combine onions with all other ingredients in a food processor and pulse until it has the consistency of ricotta. Set aside.

* lasagne sheets – I used gluten free pasta sheets

* 1/2 cup fresh Italian parsley

To assemble and bake:

Preheat oven to 375 and lightly grease a 9X13 inch pan. 180deg c

Spread a thin layer of sauce over the bottom of the pan.

Arrange 4 lasagne noodles across the pan, it’s okay if they overlap a little. Layer half the ricotta, 4 noodles, sauce, sweet potatoes, spinach, sauce, 4 noodles, sauce, remaining half of ricotta, and 4 noodles.

Top lasagne with remaining sauce (reserving about 1 cup or more for topping—I make a little extra, because I like it saucy!) Make sure noodles are evenly coated and top with 1/2 cup fresh snipped parsley.

Cover baking pan with foil and bake for 50 minutes or until noodles are cooked through. (I cooked mine for an hour).

Let rest for at least 5 minutes before serving and top with heated white sauce and extra parsley if desired.

I cut this up and put it in tin foil trays and have frozen portions, I have reheated it from defrosted (about 20mins covered at 180deg) and from frozen (about 60mins covered at 180deg) and it still tastes amazing.

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