Layered Sweet Potato Spinach & Mushroom Lasagna

The Vegan Layered Sweet Potato Spinach & Mushroom Lasagna with Ricotta & Parmesan is tasty and delicious. We prepare this dish in just one hour and 30 minutes, so it is perfect to make for a quick meal. This meal is made up of sweet potatoes, olive oil, seasoning, mushrooms, spinach, onion, garlic, ricotta cheese, nutritional yeast, Parmesan, parsley, mozzarella, butter, flour, milk, and Dijon mustard. Serve this dish with roasted cauliflower, mushroom soup, grilled zucchini, quinoa salad, vegetable soup, or lemon roasted broccoli. You may store this Vegan Layered Sweet Potato, Spinach & Mushroom Lasagna with Ricotta & Parmesan for four days in the refrigerator.

STATS:

• Total time: 1 hour 30 minutes
• Calories: 430 kcal
• Serving size: 1 slice
• Cooking time: 65 minutes
• Diet: Vegan
• Serving: 6
• Course: Main
• Preparation time: 25 minutes
• Cuisine: Italian

INGREDIENTS:

SWEET POTATO LAYERS:

• 1 tbsp olive oil
• 2 large sliced sweet potatoes
• Salt and black pepper, to taste
• Half tsp garlic powder
• Half tsp dried thyme

MUSHROOM & SPINACH FILLING:

• 12 oz sliced mushrooms
• 5 oz spinach
• One small diced yellow onion
• Salt and black pepper, to taste
• Half tsp dried oregano
• 3 minced garlic cloves
• One tbsp olive oil

VEGAN RICOTTA CHEESE MIXTURE:

• 1½ cups vegan ricotta cheese
• One tbsp nutritional yeast
• ¾ cup grated vegan Parmesan
• 1 tbsp chopped parsley
• Half tsp ground nutmeg
• 1 cup shredded vegan mozzarella

CREAMY VEGAN SAUCE:

• 2 tbsp vegan butter
• Half tsp Dijon mustard
• 2 tbsp all-purpose flour
• 1½ cups unsweetened vegan milk
• Salt and black pepper, to taste
• Quarter cup grated vegan Parmesan

INGREDIENT NOTES:

SWEET POTATOES:

• Use the sweet potatoes to make up the main layers of this lasagna, and they will bring a naturally sweet flavor with a soft texture. Utilize the thin zucchini or eggplant slices instead to make this dish.

MUSHROOMS:

• Add the mushrooms to make the savory vegetable filling, and they will provide a soft, meaty texture with a indulgent earthy taste. I could also add zucchini or eggplant as a substitute.

OLIVE OIL:

• Add the olive oil to coat the sweet potato slices & to sauté the mushrooms & onions. We would also use avocado oil instead.

VEGAN RICOTTA CHEESE:

• Add the vegan ricotta cheese to make the creamy filling, and it will provide a smooth & soft texture. Utilize the homemade tofu ricotta or cashew ricotta instead if required.

INSTRUCTIONS:

1. First, grease the dish lightly and warm the oven to 375°F.
2. Toss the thinly sliced sweet potato with olive oil, thyme, salt, garlic powder, and black pepper.
3. Arrange the slices on the sheet and roast them for 15 minutes, then warm the olive oil in the skillet.
4. Cook the diced onion for three minutes and the mushrooms for nine minutes.
5. Add minced garlic, oregano, and spinach to cook them till the moisture evaporates.
6. Mix vegan ricotta, nutritional yeast, vegan Parmesan, parsley, nutmeg, and half the vegan mozzarella in the bowl.
7. Melt the vegan butter in the saucepan, then include flour and cook it for 1 minute.
8. Slowly add vegan milk, vegan Parmesan, salt, Dijon mustard, and black pepper.
9. Spread a thin layer of creamy sauce in the dish and arrange the sweet potato slices, overlapping, in the base.
10. Now, include half of the vegan ricotta mixture on the slices, then half of the mushroom and spinach filling.
11. Repeat the layers, then add the remaining sweet potato slices on top and spread the remaining creamy sauce.
12. Sprinkle the remaining vegan mozzarella and a little extra vegan parmesan on top, cover the dish, and bake for 25 minutes.
13. Then, bake the dish for another twenty-five minutes without the foil till it gets golden.
14. Cool the lasagna for 15 minutes, then garnish with parsley and serve.

TIPS:

• Slice the sweet potatoes into thin, even pieces so they cook uniformly & form neat layers.
• Sauté the mushrooms and spinach until all the moisture has evaporated, ensuring the lasagna doesn’t end up watery.
• Use unsweetened vegan milk so the creamy sauce will not get sweet taste.
• You can also cover the dish to bake the lasagna for 25 minutes so the sweet potatoes gets soft.

STORAGE INFORMATION:

FRIDGE:

• Cool the lasagna then add the slices in a closed vessel & store for four days.

FREEZER:

• Cut the lasagna into separate portions then add in the box & freeze them for 3 months

FAQs:

Can I prepare the lasagna in advance?

• Yes, you can prepare the ingredients in advance, then assemble the lasagna and store in the fridge and bake fresh when required..

Should I add frozen spinach instead?

• Yes, we would include frozen spinach though defrost & squeeze all the water content before adding in the dish.

Can we exclude the mushrooms from the dish?

• Yes, we would easily exclude the mushrooms and Inlude the zucchini, bell pepper, and egg plants instead.

What to utilize instead of vegan ricotta instead?

• Utilzie the homemade tofu ricotta or cashew ricotta instead.

NUTRITIONAL INFORMATION:

Calories: 410 kcal

Net carbs: 35 g

Iron: 3.2 mg

Total carbs: 42 g

Vitamin A: 16,500 IU

Fiber: 7 g

Calcium: 280 mg

Protein: 15 g

Sodium: 590 mg

Potassium: 850 mg