Our Sweet Potato Lasagna offers a unique take on a popular dinner entrée. Sweet potatoes, eggplant, and zucchini replace the traditional pasta sheets, which are layered with dairy-free ricotta and topped with Miso Cashew Cream Sauce. Your family is sure to love this tasty version of one of the world’s most famous meals.
Peel sweet potatoes and cut them into 1/4-inch slices using a knife or food processor.
Cut eggplant and zucchini into 1/4-inch slices using a knife or food processor.
Bring a pot of water to a boil over medium heat. Add the sweet potato slices and lower heat. Simmer for 10-15 minutes or until the sweet potatoes can be pierced with a fork.
In a non-stick grill pan, cook eggplant and zucchini slices over medium heat turning them over when grill marks appear. Remove from pan and reserve.
Transfer Dairy-Free Ricotta ingredients into a food processor. Pulse until crumbs form.
Preheat oven to 375°F.
Cover the bottom of a 9×13 baking dish with Puttanesca Sauce, then add sweet potato slices in a single layer. Top with eggplant slices, then zucchini slices, followed by more Puttanesca Sauce, Dairy-Free Ricotta, and Miso Cashew Cream Sauce.
Continue to layer the lasagna with sweet potato slices, eggplant slices, zucchini slices, Puttanesca Sauce, Dairy-Free Ricotta and Miso Cashew Cream Sauce.
Cover with foil and bake 50 minutes, then increase the heat to 400°F and cook 10 minutes uncovered.
Remove lasagna from oven and cool 10 minutes. Cut and serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.