Sweet Beet Lasagna
Ingredients:
Sweet potato layer:
1 Onion, chopped
1 Large sweet potato, cubed
1 Tbsp sage
½ Tsp black pepper
1 Tbsp vegetable stock or olive oil
salt to taste
Beetroot layer:
2 large beetroots, cubed
1 Tbsp vegetable stock or olive oil
1 block tofu
4 Tbsp Plant-based milk
salt to taste
Tomato sauce:
10 sun-dried tomatoes in olive oil
1 Cup tomato sauce
1 Tbsp dried oregano
White sauce:
½ Block silken tofu
½ Tsp turmeric powder
2 Tbsp nutritional yeast
¼ Tsp garlic powder
Black pepper and salt to taste
To assemble
9 pieces lasagna sheets
Instructions:
1. Preheat the oven to 350 F.
2. To make the sweet potato layer, add all ingredients to a baking tray and toss until combined. Bake for 20-30 minutes or until the sweet potato and onion are tender. Set aside.
3. To make the beetroot layer add the beetroot and stock or olive oil to a baking tray and toss until combined. Bake for 20-30 minutes or until the beetroot is tender. When slightly cooled, add tofu, milk and salt to a food processor. Process until smooth. Set aside.
4. For the tomato sauce add all ingredients in a food processor and process until smooth. Set aside.
5. Repeat step 4 but for the white sauce ingredients. Set aside.
6. To assemble, in a deep casserole dish spread 1/3 of the tomato sauce on the base of the casserole dish. Arrange 3 lasagna sheets on top. Spread all the beetroot filling on the lasagna sheets. Arrange 3 lasagna sheets on top. Spread 1/3 of the tomato sauce on the lasagna sheets. Spread the sweet potato filling on the lasagna sheets. Arrange 3 lasagna sheets on top. Spread the remaining tomato sauce. Spread the white sauce.
7. Bake in the oven for 30 minutes or until the top is golden brown.
