Sweet Potato Lasagna with Ricotta Filling

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Sweet Potato Lasagna with Ricotta Filling

This Sweet Potato Lasagna with Ricotta Filling is hands down one of my favourite comforting plant-based dishes to make for a crowd.  It’s nutrient-rich, noodle-less and absolutely delicious! The lemon ricotta filling made with sunflower seeds, cashews, fresh basil, nutritional yeast and dried oregano pairs well with the baked sweet potato slices. Topped with a drizzle of creamy pesto, this warm and nourishing meal hits the spot.

Sweet Potato Lasagna with Ricotta Filling
Serves 8
A warm, comforting and delicious noodle-less lasagna that's dairy and gluten-free.
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Cook Time
1 hr 20 min
Cook Time
1 hr 20 min
  1. 3 sweet potatoes (peeled and thinly sliced)
Lemon Ricotta Filling
  1. 1 cup raw sunflower seeds (recommended to be soaked overnight)
  2. 1/4 cup raw cashews
  3. 1/2 cup fresh basil
  4. Juice and zest from two lemons
  5. 4 tbsp grapeseed oil
  6. 5 tbsp nutritional yeast
  7. 1 tbsp dried oregano
  8. 1/2 tsp pink himalayan salt
  1. 1/2 cup grapeseed oil or extra virgin olive oil
  2. 1/4 cup cashews or walnuts
  3. 1 cup fresh basil
  4. 2 cloves garlic
  5. 2 tbsp nutritional yeast
  6. 1 tbsp lemon juice
  7. 1/8 tsp pink himalayan salt
  8. Water, as needed
  1. Preheat oven to 375 degrees Fahrenheit.
Prepare the sweet potatoes
  1. Peel the sweet potatoes. Thinly slice the potatoes using a chef's knife or mandolin.
To make the lemon ricotta filling
  1. In a food processor or high-speed blender, pulse all ingredients until a paste is formed. This might take several minutes to break down the sunflower seeds and cashews. Adjust seasonings to taste.
To make the pesto sauce
  1. In a food processor or high-speed blender, process all ingredients until smooth. Add water as necessary to thin the pesto out. Adjust seasonings to taste.
Assemble the lasagna
  1. Assemble the lasagna in a 9x13-inch dish. Layer the sweet potato slices in a single layer on the bottom of the dish.
  2. Use a spatula to top the sweet potato slices with 1/3 of the lemon ricotta filling.
  3. Top with another layer of sweet potatoes and ricotta until you have three layers of ricotta and four layers of sweet potato slices.
Bake the sweet potato lasagna
  1. Cover the lasagna dish with aluminum foil and bake for 1 hour.
  2. Remove the foil and bake uncovered for an additional 20 minutes or until cooked completely through.
Serve the lasagna
  1. Drizzle the top layer of the lasagna with pesto and add a pinch of salt and pepper, to taste. Enjoy!
  1. The lasagna can be made in advance and stored in the freezer until ready to serve.
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