Sweet Potato Zucchini Lasagna - No Pasta Noodles!

Sweet Potato Zucchini Lasagna & Tossed Green Salad

Look at those layers! The last delicious bite - on top of some oil-free Garlic Toast! 

This recipe is a definite keeper! The combination of juicy zucchini and sweet potato along with the tangy marinara and creamy, garlicky ricotta is dreamily out-of-this world! 

It requires a mandolin to get those really thin slices of zucchini and sweet potato - which is a handy kitchen tool! It takes a little practice (and use it safely!), but after you get the hang of it, it's REALLY EASY! If you don't have one, this is the one I used and recommend: from Kyocera 

Here's the recipe and more informative photos (including the mandolin) are below it! 

Sweet Potato Zucchini Lasagna

3/4 recipe Creamy Ricotta

1/2 recipe Blender Marinara (or use my really simple tips below - for fast and easy

1 medium - large (choose a straight one) zucchini 

1/2 medium - large sweet potato, scrubbed well and rinsed (don't peel)

1 1/2 cups sliced mushrooms

Nut Parm to garnish 

Directions 

Using a mandolin - I use this one, thinly slice the zucchini and sweet potato, and put them in separate piles. 

In a 9x9 casserole baking dish, place about 1/2 cup of the marinara and spread it thinly. Place a layer of several thinly sliced zucchini. 

Use a spoon to dot on some the Vegan Ricotta (about 1/3 cup)  in several locations and spread it thinly. 

Add a layer of the sweet potatoes on top, and top it with another layer of the Blender Marinara. 

Add the mushrooms and then another later of zucchini, then another layer of the creamy ricotta. 

Cover with a layer of sauce over the final layer. 

Bake, covered with foil, at 375 for 45 minutes, or until center is knife-tender. Remove the foil, and bake for anther 10-15 minutes. Allow to cool for about 20 minutes (or more) prior to serving. 

Serve with a sprinkle of homemade Vegan Parm on each serving.  

NOTE: For a really easy oil-free bake-in marinara you can use 1 large 28 ounce can/jar of tomato sauce. After spreading on a layer, sprinkle lightly with your favorite Italian seasonings like: basil, oregano, rosemary, garlic powder, onion powder & pepper. Do this to taste. The flavors will come together while baking! Tip: rub/warm the dried herbs between your hands while sprinkling to help activate the flavors. 

 

 

The lasagna is pretty watery right after cooking, but the liquid gets absorbed into the sweet potato as it cools  - DEEELICIOUS!

  Don't forget to check out our GOODIES while you are here! Cookies, Muffins & Raw Snacks and more! 


1 comment

  • Christine Vitale

    This is AMAZING!!!


Leave a comment

Please note, comments must be approved before they are published