- As with any lasagne recipe, this tastes EVEN better the next day. We’ve frozen batches of this and reheated it the following week, and OMG.
- There’s no pasta to soak up the liquid, so expect to see a small amount of liquid at the bottom of the dish when you serve the lasagne. But we’re talking a VERY small amount which won’t impact the flavour or stability of the lasagne.
- The lasagne is in the oven for two hours, which is necessary to cook-off the bitterness in the tomato sauce and ensure the sweet potatoes are soft. This also means the edges of the dish with charr, but as long as you keep it covered (excluding the final 10 minutes), the lasagne itself won’t burn.
- This tastes EVEN BETTER the next day, trust us. It’ll last for a few days in the fridge or you can freeze it in batches and enjoy it in the distant future!
One-Dish Sweet Potato Lasagne ✌️ We’re planting a tree in the Amazon for every pre-order of our new cookbook ONE POT VEGAN! Order yours today 👉 sovegan.co/onepvPosted by So Vegan on Tuesday, 9 June 2020
- 3 aubergines
- 2-3 large sweet potatoes
- 2 red peppers
- 1 x 400g / 14.1oz tin of cannellini beans
- vegan parmesan, for topping
For the tomato sauce:
- 3 garlic cloves
- 2 thick sprigs of fresh rosemary
- 800g / 28.2oz passata
- 1 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 1 tbsp dried oregano
- 1/2 tsp salt
- large pinch of pepper
For the tofu ricotta:
- 350g / 12.3oz silken tofu
- 200g / 7oz vegan cream cheese
- 1 tsp onion powder
- pinch of salt
- 3/4 tsp freshly ground nutmeg
- Cut the stalks off the aubergines and cut into 1cm slices. Transfer to a microwave-safe plate and microwave on full for 5 minutes. You’ll need to do this in batches. Place the aubergine on top of a clean tea towel or kitchen paper and leave to one side.
- Meanwhile peel the sweet potato and slice into 3mm-thick strips. We like to trim a few millimetres at the ends to straighten the strips so they fit together well in the dish.
- Peel and dice the garlic cloves. Remove the rosemary leaves from their stalks and finely chop the leaves. Then add them to a mixing bowl along with the remaining tomato sauce ingredients. Stir to combine.
- Add the silken tofu to a clean tea towel. Bring the corners together and tightly squeeze the tofu over a sink to remove as much moisture as possible, then transfer to a mixing bowl. Add the remaining tofu ricotta ingredients and use a fork to mix everything together.
- Next dice the red peppers and drain and rinse the cannellini beans.
- Preheat the oven to 180°C / 356°F fan-assisted.
- Now it’s time to assemble the lasagne. Start with a layer of sweet potato - cover as much of the base as possible, but avoid overlapping the potato - followed by a third of the tofu ricotta, then half of the aubergine, red pepper and cannellini beans, using the red pepper and beans to fill in any gaps around the aubergine. Push down on the layer to compact the ingredients, then add just under a third of the tomato sauce. Repeat the same again: sweet potato, a third of the tofu ricotta, half of the aubergine, red pepper, cannellini beans and just under a third of the tomato sauce. At this point there should be at least 2cm clear at the top of the dish, if not push down on the ingredients to compact them further. Next add a final layer of sweet potato, followed by the remaining tofu ricotta and finish with a layer of tomato sauce. Cover the dish with a tray or foil, then bake for 110 minutes.
- Uncover the lasagne and generously sprinkle the vegan parmesan over the top. Then return it to the oven for 10 minutes uncovered.
- Remove the lasagne from the oven and leave it to sit for at least 20 minutes. This will give the flavours time to mingle and help any remaining moisture escape. Then slice and serve!
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