Sweet Potato Lasagna

Set your oven to broil. Rinse, peel, and thinly slice the sweet potatoes lengthwise into strips. Peel and dice the onion. Mince 2 garlic cloves. Rinse the basil and pick the leaves from the stems. Discard stems, and thinly slice the leaves. Set everything aside.

Place an oven-safe skillet over medium heat and add 1 tbsp oil. Add the onion and a pinch of salt and cook until translucent, stirring frequently, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about a minute. Add the crushed tomatoes and bring to a simmer.

Once the sauce comes to a simmer, add the sliced sweet potatoes. Wait for the sauce to return to a simmer, then turn the heat down to medium-low. Cover and cook for 5 to 7 minutes. Remove the cover, turn the heat to low, and continue to cook until tender, about another 10 minutes.

While the potatoes cook, make the “ricotta”. Rinse and halve the lemon. In the bowl of a food processor, combine the juice from the lemon, the tofu, the remaining garlic clove, the “cream cheese”, and 2 tbsp water. Season with salt and pepper. Blend until smooth, about 1 to 2 minutes.

Remove the skillet from the heat. With a large spoon, mix half of the basil into the tofu ricotta. Evenly spread the tofu ricotta over the sauce and sweet potatoes. Put the pan on the middle rack in your oven, and broil until the top begins to brown, about 10 minutes.

Remove the skillet from the oven, and cut the sweet potato lasagna into even pieces. Gently remove the pieces from the pan with a large spatula, and place on a plate. Garnish with the remaining basil. Enjoy!