Sweet Potato Lasagna

forksoverknives.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

subheading: FOR THE CASHEW CHEESE:

1 cup cashews

1 ½ tablespoons nutritional yeast

2 tablespoons fresh lime juice (from 1 to 2 limes)

¼ teaspoon garlic powder

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

subheading: FOR THE SWEET POTATO FILLING:

3 pounds white-fleshed sweet potatoes (4 to 5 medium), peeled and cut into large pieces

1 tablespoon fresh lime juice (from 1 lime)

Sea salt

subheading: FOR THE SAUTÉED GREENS:

2 cups finely chopped leeks, white and light green parts

12 ounces button mushrooms, finely chopped (4 cups)

2 small cloves garlic, minced

Sea salt

1 bunch Swiss chard, stemmed and finely chopped (about 4 cups)

1 bunch spinach, stemmed and finely chopped (about 4 cups)

subheading: FOR THE TOMATO SAUCE:

3 medium tomatoes, diced (about 3 cups)

1 cup diced red onion

2 (6-ounce) cans tomato paste

2 pitted dates

2 cloves garlic

1 tablespoon dried oregano

1 tablespoon dried basil

⅛ teaspoon freshly ground black pepper

Sea salt

1 pound rice lasagna noodles (16 noodles)

Directions at forksoverknives.com

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