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.

Ingredients

• 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)

Direcctions

1. Arrange racks in oven so you can cook two trays of sweet potato slices
2. Heat oven to 400°F
3. 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
4. Cover two baking sheets with parchment paper
5. Arrange the slices in a single layer on each pan
6. Put both pans in, one on each rack
7. Cook for about 15 minutes
8. I had some slices that didn’t fit, so I steamed them in the microwave instead; it’s all good
9. When they’re done, set them aside to cool
10. In a medium fry pan on medium heat, add oil or butter to melt
11. When the oil is hot, add the onions and mushrooms, let cook until starting to turn translucent
12. Add the garlic and continue to cook for a couple minutes
13. Remove the mixture from the pan and set aside
14. Add the ground turkey to the same pan and cook thoroughly, crumbling in to small bits. Salt and pepper to taste.
15. When cooked, add in the onion, garlic and mushrooms and mix thoroughly
16. Add a cup of the marinara to the meat mixture and combine well
17. 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.
18. 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
19. Repeat with the next layer
20. End with the top layer of sweet potato, and the rest of the marinara sauce
21. Sprinkly more mozzarella on top
22. Bake at 400°F for 30 minutes
23. Remove and let rest for 10 minutes

Notes

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.