Sweet Potato Lasagna
Sweet Potato Lasagna的做法说明
Original site: https://minimalistbaker.com/sweet-potato-lasagna/
Serving: 8
Sweet Potato Lasagna的食材和调料
| large sweet potatoes, peeled and thinly sliced | 3 |
| lemons, juiced | 2 |
| extra-firm tofu, drained and pressed dry for 10 minutes | 12 ounces |
| fresh basil | 1/2 cup |
| dried oregano | 1 tbsp |
| Salt | 1/2 tsp |
| Pepper | 1/2 tsp |
| Pesto Sauce | Optional |
Sweet Potato Lasagna的做法与步骤
- 第1步.
Preheat oven to 375 degrees F.
- 第2步.
Add all tofu filling ingredients to a blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed.
- 第3步.
In a 9x13-inch dish, begin laying down the sweet potatoes in a single layer, overlapping slightly. Top with one-third of the tofu ricotta mixture and spread using a spoon or spatula. Top with another layer of sweet potatoes, slightly overlapping.
- 第4步.
Repeat until you have three total layers of tofu ricotta, and four layers of sweet potatoes. The top layer should be sweet potatoes.
- 第5步.
Cover with foil and bake for 50 minutes. Then remove foil, increase oven heat to 400 degrees F, and bake uncovered for another 5-10 minutes to slightly brown up the top layer.
- 第6步.
Let lasagna cool slightly before serving.
- 第7步.
Top entire lasagna with desired amount of pesto, or reserve for individual servings.
