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In this lasagna sweet potatoes instead of noodles and tofu instead of béchamel sauce come into the casserole dish. The whole thing is topped with fresh, homemade pesto. And the great taste? The comes out in this vegan main course even without animal products very big. Christmas food will be replaced on the menu. No one misses something, everyone enjoys it!
8 servings
Ingredients
3 big sweet potatoes
20 g of scattered cheese
For the filling
60 ml of olive oil
1 lemon
340 g of tofu
3 tablespoons of nutrient yeast
30 g of fresh basil
1 tablespoon of dried oregano
20 g vegan cheese
2 tablespoons brown sugar
For the pesto
120 ml of olive oil
60 g fresh basil
2 cloves of garlic
20 g vegan cheese
Salt pepper
Special accessories
Casserole dish (20 x 30 cm)
Preparation
Preheat oven to 190 ° C. Grease casserole dish.
Halve and squeeze lemon out of the filling. Mix the lemon juice with the remaining ingredients in a Food Processor until a creamy mass is formed.
Peel sweet potatoes and cut into thin slices with a mandolin or a knife
Alternating sweet potato slices and stuffing in the baking dish layers. Finish with sweet potatoes.
Cover baking dish with aluminum foil and bake in a hot oven for approx. 50 minutes.
Remove the aluminum foil and spread the cheese over the lasagna. Increase the oven temperature to 200 ° C and bake the lasagne for about 5 minutes until the cheese is golden brown.
For the pesto peel garlic and mince it. Mix with olive oil and basil in a Food Processor until a creamy mass is produced. Season with grated cheese, salt and pepper and mix again for 1 minute. Spread baked lasagne with pesto.
