Sage-Infused Vegan Sweet Potato Ricotta Lasagna | DishGen Recipe

Ingredients

• 3 medium sweet potatoes, peeled and thinly sliced
• 12 lasagna noodles (no-boil or cooked according to package)
• 1 ½ cups raw cashews, soaked for 4 hours or overnight
• ¾ cup water
• 2 tbsp fresh sage, finely chopped
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 garlic cloves
• 1 tsp salt
• 1 ½ tsp black pepper, divided
• 4 cups homemade or store-bought tomato sauce (oil-free)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Fresh sage leaves for garnish