Sage-Infused Vegan Sweet Potato Ricotta Lasagna | DishGen Recipe
Savor layers of tender roasted sweet potatoes, fragrant sage-infused vegan ricotta, and rich tomato sauce, all baked to a bubbly, golden finish. This wholesome, oil-free vegan lasagna offers a...
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Baking dish
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
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
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