Dairy Free Sweet Potato Lasagna
 
Prep time
Cook time
Total time
 
This delicious gluten free, dairy free lasagna will hit all your comfort food receptors. The creaminess of the cashew ricotta combined with the familiar flavors of your grandma's lasagna will have you going back for more.
Author:
Serves: 6
Ingredients
  • Ingredients
  • 1 medium to large sweet potato
  • 2 organic spicy Italian turkey sausage links, casing removed
  • 2 cups sliced mushrooms
  • 3 cups marinara sauce (homemade or good quality jarred)
  • 1 to 2 tsp. dried Italian spices
  • Crushed red pepper flakes to taste
  • 1 clove of garlic minced
  • ½ a cup Diaya dairy free shredded mozzarella
  • For the Cashew Ricotta and Bechamel
  • 2½ cups raw cashews
  • Juice of 1 lemon
  • 1 tbsp. nutritional yeast
  • 1 tbsp. apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Salt and pepper to taste
Instructions
  1. For the cashew ricotta:
  2. Soak the cashews overnight in water or you can boil for 10 minutes.
  3. Place the cashews in food processor (blender if you don’t have) with the 1 to 2 tbsp. of water.
  4. Blend the cashews and water together until the cashews are broken down.
  5. Add the lemon and remaining ingredients and blend until combined. Adjust seasoning to taste. Do not blend until completely smooth. Blend until you reach a ricotta like texture.
  6. Remove two cups at this point and set aside in a bowl. Add the Italian spices and crushed red pepper to the "ricotta" mixture and stir to combine.
  7. Add a little more water to the remaining cashew cheese in the food processor. Blend until you have a creamy smooth texture. Add more salt and pepper to taste. This is your “béchamel” sauce.
  8. Assemble the lasagna:
  9. Pre-heat oven to 375. Spray an 8x8 baking dish with cooking spray and set aside.
  10. Start by removing turkey sausage from the casing, heat a little olive oil in a skillet.
  11. Break the turkey sausage into pieces and cook until browned and no longer pink in spots. Using a slotted spoon remove from heat and allow to cool on plate with paper towel.
  12. Next, add the mushrooms in the hot skillet, add salt and pepper and sauté until tender, about 5 to 7 minutes.
  13. Add chopped garlic and sauté for another minute or two with the mushrooms. Remove mushrooms from heat and place on plate with the sausage.
  14. Heat your marinara sauce if not using homemade.
  15. Using your vegetable sheeter, make your sweet potato sheets. If you don’t have vegetable sheeter, slice as thin as possible, will be thicker than if you use a sheeter, but will still be good. Take a ladle of your marinara and spread around bottom of your prepared pan.
  16. Take the sweet potato sheets (how many fit, slightly overlapping) and lay over the sauce in the pan to act as your noodle.
  17. Next ladle another spoon full of sauce over sweet potato.
  18. Then take ⅓ of your cashew ricotta and spread evenly over the sweet potato.
  19. Next take about half of your sausage and mushroom mixture over your ricotta. Top with a little more sauce.
  20. Take more sweet potato sheets and layer over the mixture. Repeat process until ingredients are gone.
  21. Top the last layer with the remaining sweet potato sheets.
  22. Spoon marinara over the top of the sweet potato sheets and then spread your cashew béchamel over top in an even layer
  23. At this point you can add dairy/soy free “mozzarella”, I use Daiya or you can leave as is.
  24. Loosely cover pan with tinfoil, careful not to touch the “cheese mixture”.
  25. Place in pre-heated oven on the middle rack. Bake for about 35 minutes. Remove tin-foil and bake another 10 to 15 minutes.
  26. Lastly, turn the broiler to high and broil the top for about 5 minutes until top is bubbly. Careful with this step and watch so you don’t burn.
  27. Remove from oven and let sit at room temp for about 10 to 15 minutes to allow lasagna to set.
  28. Dig in!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/01/20/sweet-potato-lasagna-seconds-and-thirds-encouraged/