Sweet Potato Lasagna

Peel the sweet potato and slice into thin half-moons, about ¼ inch thick. Peel and dice the shallot. Mince 2 cloves garlic. Finely chop the oregano leaves. Drain and rinse the cannellini beans.

Place a medium oven-safe skillet over medium heat with 1 tbsp olive oil. Add the diced shallot and a pinch of salt. Cook until shallots are translucent, 1 to 2 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, half of the chopped oregano, and a pinch of salt. Reduce heat to medium-low and bring sauce to a simmer.

Add the sliced sweet potatoes to the sauce, cover, and cook until tender (you should be able to pierce the potatoes easily with a fork), about 10 to 12 minutes. Set your oven to broil on high.

Zest and halve the lemon. Drain the Wildwood® tofu and add to the bowl of a food processor along with ½ tsp chopped oregano, juice from half the lemon, 2 tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Blend tofu ricotta until smooth. With a large spoon or spatula, evenly spread the tofu ricotta over the sweet potatoes and sauce. Broil lasagna until the top begins to brown, about 3 to 5 minutes.

Place a large skillet over medium heat with 1 tbsp olive oil. Crush the remaining clove of garlic. Add garlic, cannellini beans, ½ tsp lemon zest, as many of the red chile flakes as you’d like, and ¼ tsp salt to the skillet. Cook until just warm, about 2 to 3 minutes. Squeeze juice from the remaining lemon half into the beans and add the baby kale. Toss well to combine.

Cut the sweet potato lasagna into pieces. Gently remove the pieces with a large spatula and place on large plates. Sprinkle with the remaining chopped oregano and serve with the marinated bean salad. Enjoy!