Cashew Tofu Sweet Potato Lasagna

Gluten-free option

This recipe is our spin on the traditional lasagna we grew up eating. We swapped out the dairy ricotta for a flavorful cashew tofu mixture that pleases vegans and nonvegans alike. The addition of sweet potato adds a slight sweetness that we love, but feel free to omit it if you prefer a more traditional lasagna.

The Cashew Tofu Sweet Potato Lasagna is a culinary masterpiece that marries the wholesome goodness of plant-based ingredients with the comforting familiarity of lasagna. This creative twist on a classic dish offers a harmony of flavors, textures, and nutrients that not only satisfies the palate but also nourishes the body with each decadent bite.

At the heart of this lasagna is the ingenious use of plant-based staples. The ricotta-like layer is crafted from extra-firm tofu, artfully combined with Cashew Cream to achieve a creamy and flavorful mixture. The tofu lends a delicate balance of texture while the Cashew Cream infuses a luxurious richness that blends seamlessly with the other ingredients.

Introducing sweet potato into the mix adds a touch of natural sweetness and a vibrant burst of color to the layers. Boiled until tender, the sweet potato slices provide a tender contrast to the robust flavors of the marinara and tofu-ricotta layers.

The assembly of this lasagna becomes an art form, as each layer is thoughtfully arranged to create a harmonious composition. The vegan Mozzarella shreds grace the top, melting into a gooey perfection during baking and adding a familiar indulgence to the dish.

Beyond its sumptuous flavors, the Cashew Tofu Sweet Potato Lasagna offers a wealth of nutritional benefits. It’s abundant in plant-based protein, essential vitamins, and minerals. The use of Cashew Cream, a creamy blend of cashews and nondairy milk, not only enhances the lasagna’s creaminess but also contributes healthy fats and nutrients.

This recipe also embodies the spirit of conscious cooking. It offers a gluten-free option by using wavy lasagna noodles that cater to various dietary needs. The inclusion of a Cashew Cream tutorial provides insight into making this versatile dairy-free alternative, which can be used in various recipes beyond lasagna.

As the oven transforms the assembled layers into a bubbling masterpiece, the anticipation for that first slice is palpable. When served, each portion of the Cashew Tofu Sweet Potato Lasagna is a testament to the possibilities of plant-based cuisine—nourishing, delicious, and inviting. It’s a dish that unites flavors from nature’s bounty, inviting you to savor the symphony of taste while benefiting from its wholesomeness.

In every mouthful, this lasagna is not just a meal but a celebration of culinary creativity, health-conscious choices, and the joy of sharing flavors that nourish both body and soul.

PREP TIME: 20 minutes, plus inactive time to press tofu and prep time for Cashew Cream

COOK TIME: 50 to 54 minutes, plus time to boil noodles

YIELD: 15 to 18 slices

INGREDIENTS:

LASAGNA

• 9 wavy lasagna noodles (gluten-free if needed)
• 1 tbsp (15 ml) olive oil
• 1 large sweet potato, or 2 small to medium-sized sweet potatoes
• 2 (24-oz [680-g]) jars vegan marinara sauce, divided
• 1 cup (113 g) vegan Mozzarella shreds (homemade or store-bought), for topping

RICOTTA

• 2 (14-oz [397-g]) blocks extra-firm tofu, pressed
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp (5 g) garlic powder
• 2 tsp (5 g) onion powder
• 2 tsp (3 g) dried basil
• 1 heaping tbsp (2 g) dried parsley
• 1 cup (33 g) chopped spinach
• 2 heaping cups (540 g) Cashew Cream (2 batches)

INSTRUCTIONS:

1. Begin the lasagna:
   • Preheat the oven to 375°F (190°C).
2. Cook the noodles:
   • Cook the lasagna noodles until al dente according to the package instructions.
   • Drain and rinse the noodles in cold water.
   • Brush the noodles with olive oil and lay them flat on a sheet of parchment paper.
3. Prepare the sweet potato:
   • Peel the sweet potato and slice it lengthwise into ¼- to ½-inch (6-mm to 1.3-cm) slices.
   • Boil the sweet potato slices in a small pot of water until fork-tender, 5 to 7 minutes.
   • Drain and rinse the slices in cold water. Set aside.
4. Prepare the ricotta:
   • Crumble the pressed tofu into a large bowl.
   • Add salt, pepper, garlic powder, onion powder, basil, parsley, chopped spinach, and Cashew Cream.
   • Mix well to combine the ricotta mixture.
5. Assemble the lasagna:
   • Pour about half a jar of marinara sauce into a 9 x 13–inch (22 x 33–cm) baking dish.
   • Top with 3 lasagna noodles, placing them side by side to cover the entire bottom of the dish.
   • Spread about half of the ricotta mixture evenly over the noodles.
   • Evenly spread another half a jar of marinara across the ricotta.
   • Layer 3 more lasagna noodles on top of the marinara.
   • Spread the remainder of the ricotta mixture over the noodles.
   • Arrange sweet potato slices evenly on top.
   • Spread another half a jar of marinara over the sweet potato.
   • Layer with 3 more noodles, then spread the remaining half a jar of marinara on top.
   • Evenly sprinkle the Mozzarella shreds over the top.
6. Bake the lasagna:
   • Cover the dish with foil and bake for 40 minutes.
   • Remove the foil and bake for 5 to 10 more minutes, until the Mozzarella is melted and bubbly.
   • Remove from the oven, allow to cool slightly, then slice into 15 to 18 equal pieces.