Vegan Sweet Potato Lasagne
Sweet Potatoes, peeled (5-6 big pieces) ‡
Olive Oil (1 tbsp)
Onion, diced (1-2 pieces) ‡
Garlic Cloves, minced (3-4) ‡
Quinoa, rinsed and drained (1 Cup)
Red Lentils (1/2 Cup)
Tomato Rosemary Sauce ‡
Vegan Cream Sauce ‡
Water (1 cup)
Pink Salt, (1/2 tbsp)
‡: available in Tall Tree Organic Subscription
Preheat the oven to 400ºF and line two large baking sheets and use a mandolin slicer to slice the sweet potatoes into very thin slices, about 1/8 inch thick.
Arrange the sliced sweet potatoes on the lined baking sheets and bake until they are easily pierced with a fork, about 15 to 20 minutes.
While the sweet potatoes are baking, prepare the quinoa filling. Heat the olive oil in a small saucepan over medium heat and sauté the onion until softened, about 5 minutes. Add in the garlic and sauté another minute, just until fragrant.
Add in the quinoa, lentils, 2 cups of the tomato rosemary sauce, water, and salt into the saucepan and bring everything to a boil. Cover with a lid, lower the heat, and simmer until the quinoa and lentils are tender, about 15 minutes.
To assemble the lasagna, spread a thin layer of the remaining tomato rosemary sauce in the bottom of the pan to help prevent sticking. Arrange a single layer of the cooked sweet potato slices on the bottom, then spoon half of the quinoa lentil mixture on top of that. Spread it around evenly. Spoon half of the vegan cream sauce over that and spread it with a spatula.
Repeat the layering process with another round of sweet potato slices, quinoa "meat" and vegan cream sauce, then top it off with a final layer of sweet potato slices. Finally, spread the remaining tomato rosemary sauce over the top of the sweet potato slices to help prevent them from drying out or burning. Bake the lasagna at 400ºF until heated through, about 25 to 30 minutes. Slice and serve warm.