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    Home » Recipes » Vegan Thanksgiving Recipes

    Roasted Sweet Potato and Mushroom Lasagna

    Published: Nov 18, 2015 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It’s offbeat and luscious. I fully admit that it’s a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas.

    Recipe

    Roasted Sweet Potato Lasagna recipe

    Roasted Sweet Potato and Mushroom Lasagna

    A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It’s offbeat and luscious.
    5 from 1 vote
    Print Pin Rate Email
    Course: Lasagna / Thanksgiving main dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: dairy-free lasagna, lasagna recipe, tomato-free lasagna
    Prep Time: 35 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 8 to 10
    Calories: 398kcal
    Author: Veg Kitchen

    Ingredients

    • 4 large sweet potatoes about 2 pounds

    Sauce:

    • 1 tablespoon extra-virgin olive oil
    • 1 large onion chopped
    • 2 to 3 cloves garlic minced
    • Three 12.3-ounce packages firm silken tofu
    • ½ to ¾ cup unsweeetened nondairy milk as needed for a smooth sauce

    The rest:

    • 1 pound mixed mushrooms cleaned, stemmed, and sliced — choose from among portobella, cremini (aka baby bella), shiitake, etc.
    • ¼ cup dry white wine
    • ¼ cup minced fresh parsley
    • ½ teaspoon salt or to taste

Freshly ground pepper to taste
    • 12 or so whole-grain lasagne noodles see note
    • 2 cups grated vegan mozzarella-style cheese optional
    • Wheat germ for topping or fine breadcrumbs for topping
    • Paprika for topping
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F.
    • Peel the sweet potatoes (or scrub them well, if organic, and leave the skins on). Slice them somewhere between ¼ and ½ inch thick.
    • Arrange the sweet potato slices on a parchment-lined baking sheet or two, then bake for 15 minutes. Flip to the other side and bake for 10 minutes or so longer, until they’re starting to brown on the edges and are tender but not overdone. Remove from the oven.
    • While the sweet potatoes are roasting, heat the oil in a large skillet or steep-sided stir-fry pan. Add the onion and sauté until starting to turn golden. Add the garlic and continue to sauté until the onion is soft and golden.
    • Combine the onion and garlic mixture with the remaining ingredients for the sauce in a food processor and process until very smooth.
    • Combine the mushrooms and wine in the same skillet used for the onions. Cook over medium heat, covered, until the mushrooms are wilted, about 8 minutes.
    • Stir the tofu mixture from the food processor into the mushroom mixture in the pan, along with the parsley. Season the mixture with salt and pepper.
    • Spread a small amount of the mushroom sauce over the bottom of a shallow 9- by 13-inch casserole dish. Arrange one layer of 4 lasagne noodles over it, or enough to cover the surface.
    • Follow with a layer of half of the sweet potato slices, half of the optional cheese, and about a third of the mushroom sauce.
    • Follow with another layer of 4 noodles, the remaining half of the sweet potatoes the remaining half of the optional cheese, and another third of the mushroom sauce.
    • Top with and the remaining noodles. Finish with a layer of the remaining sauce. Sprinkle with some wheat germ or breadcrumbs and paprika. Don’t worry if you get some of these layers mixed up, it will all come out fine in the end!
    • Cover the lasagne loosely with foil and bake for 30 to 40 minutes, or until it’s easy to pierce the lasagne noodles through with a knife. Uncover and bake for 10 minutes longer. Let stand for 10 minutes, then cut into squares and serve.

    Nutrition

    Calories: 398kcal | Carbohydrates: 67g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 505mg | Potassium: 706mg | Fiber: 8g | Sugar: 8g | Vitamin A: 16248IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    Note:
     Be aware that many brands of no-boil lasagne noodles contain egg, if that’s an issue for you. You can use regular lasagne noodles uncooked, and if you bake this long enough, they’ll cook through. I use DeCecco whole wheat lasagne noodles.

    Roasted Sweet Potato Lasagna recipe

    roasted Sweet Potato Lasagna

    • Find more of VegKitchen’s Vegan Dinner Recipes and more Casseroles And Other Comfort Foods.
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    • Find more ways to make Special Occasions and Entertaining easier and healthier.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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