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Sweet Potato Lasagna with Tofu Ricotta and Marinated Bean Salad
2 or 2 or 2 or 4 Serving Dinner

Sweet Potato Lasagna

with Tofu Ricotta and Marinated Bean Salad

Breaking from tradition, vitamin-packed sweet potatoes replace noodles in our latest take on lasagna. The tangy red sauce will come together quickly while you whip up creamy tofu “ricotta.” White beans are a perfect pairing, marinated in lemon juice and just a touch of garlic.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
34g
CARBOHYDRATES
88g
PROTEIN
30g


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INGREDIENTS

  1. 8 oz sweet potato
  2. 1 shallot
  3. 3 cloves garlic
  4. Fresh oregano
  5. 1 can cannellini beans
  6. 1 can crushed tomatoes
  7. 1 lemon
  8. 1 package Wildwood® Sprouted Organic Tofu
  9. ¼ tsp red chile flakes
  10. 4 oz baby kale
  11. 4 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
Allergens: Soy
Tools: Large skillet, Food processor, Medium oven-safe skillet with lid
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
770
FAT
34g
CARBOHYDRATES
88g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Start your sauce

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.

3
Simmer the sweet potatoes

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.

4
Make the tofu ricotta

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.

5
Prepare the bean salad

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.

6
Serve and Eat up

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!

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