Sweet Potato Lasagna, with meat 09-Nov-2020
The idea for this was taken from a vegan lasagna recipe, but the concept is wonderful as a gluten-free and dairy-free option for a meat-based lasagna.
- 3 large sweet potatoes, peeled
- 2 tblsp vegan butter or olive oil
- 1 medium onions, chopped
- 6 medium button mushrooms, sliced
- 2 tblsp garlic, minced
- 1 pound ground turkey
- salt and pepper
- 2-3 cups marinara sauce
- 8 ounces tofu non-dairy cheese, (toffuti brand)
- 4 ounces cashew parmesan, (nooch it brand)
- 8 ounces non-dairy mozzarella, (diaya brand shreds)
- Arrange racks in oven so you can cook two trays of sweet potato slices
- Heat oven to 400°F
- Prepare peeled sweet potatoes by slicing them thinly, for example with a mandolin. I sliced them into rounds, but you could slice them the long way, too
- Cover two baking sheets with parchment paper
- Arrange the slices in a single layer on each pan
- Put both pans in, one on each rack
- Cook for about 15 minutes
- I had some slices that didn’t fit, so I steamed them in the microwave instead; it’s all good
- When they’re done, set them aside to cool
- In a medium fry pan on medium heat, add oil or butter to melt
- When the oil is hot, add the onions and mushrooms, let cook until starting to turn translucent
- Add the garlic and continue to cook for a couple minutes
- Remove the mixture from the pan and set aside
- Add the ground turkey to the same pan and cook thoroughly, crumbling in to small bits. Salt and pepper to taste.
- When cooked, add in the onion, garlic and mushrooms and mix thoroughly
- Add a cup of the marinara to the meat mixture and combine well
- In a small bowl, combine the toffuti, nooch it, and a couple ounces of the mozzarella. You may want to add some nutritional yeast, I did not here.
- In a 9x13 pan, put a layer of marinara on the bottom, a layer of sweet potatoes, then a layer of meat, and some blobs of the cheese mixture, ending with sprinkling some more mozzarella
- Repeat with the next layer
- End with the top layer of sweet potato, and the rest of the marinara sauce
- Sprinkly more mozzarella on top
- Bake at 400°F for 30 minutes
- Remove and let rest for 10 minutes
Okay, this is pretty lightly flavoured, I had a lot more garlic in mine, “but that’s my business”
If you are using jarred marinara sauce, you will probably want to add a lot more spices to it such as more oregano and basil, garlic powder, red pepper flakes, etc. You do you.
This should make 8 servings, but it was so good I had 1 and a half servings, so plan accordingly. I ended up with 3 servings in the freezer and one in the fridge for the next day, plus a half serving I ate for breakfast the next day.