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VEGAN SWEET POTATO LASAGNA EDIT 5
Those Vegan Chefs

Vegan White Lasagna

5 from 1 vote
Imagine layers of tender lasagna noodles nestled between creamy vegan creamy sauce, roasted sweet potato, and eggplant slices.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Roasted Japanese Potato
  • 1 large Japanese sweet potato
  • ½ tsp Salt
  • 2 Tbsp Olive oil
  • 1 Tbsp Oregano
Black Vinegar Roasted Eggplant
  • 1 medium eggplant Globe
  • 2 Tbsp black vinegar
  • 4 Tbsp olive oil extra virgin
  • ½ tsp salt kosher
Vegan Cream Sauce
  • ¼ cup olive oil extra virgin
  • 1 garlic clove sliced
  • 1 shallot peeled, sliced thinly
  • 1 ½ cup cauliflower
  • 1 Tbsp red miso
  • 1 cup cashews
  • 1 ½ cup plant milk
  • 1 bay leaf
  • 3 Tbsp tapioca starch
  • 1 Tbsp Rice wine vinegar
  • ¼ cup nutritional yeast
  • ½ tsp salt kosher
Parsley Oil
  • 2 Tbsp parsley chopped
  • 1 garlic clove minced
  • ¼ tsp red chili flakes
  • 3 Tbsp olive oil extra virgin
Lasagna Noodle
  • 1 package lasagna noodles
  • Salt kosher
  • 2 Tbsp olive oil extra virgin

Method
 

How to make Roasted Japanese Potato
  1. Preheat the oven to 425 degrees.
  2. Peel the Japanese sweet potato.
  3. Slice the into ¼-inch rounds or strips.
  4. Place the sliced sweet potato on a baking sheet lined with parchment paper.
  5. Combine the extra virgin olive oil, oregano, and salt.
  6. Brush the sweet potato with extra virgin olive oil and oregano, coating both sides.
  7. Roast until golden brown on the edges, about 20 minutes.
  8. Set aside
How to make Black Vinegar Roasted Eggplant
  1. Preheat the oven to 425 degrees.
  2. Slice the eggplant lengthwise a ¼ inch thick.
  3. Combine the black vinegar, olive oil, and salt.
  4. Use a brush to coat both sides of the eggplant with the black vinegar oil.
  5. Cook until lightly roasted and tender. About 20 minutes.
  6. Set aside.
How to make Vegan Cream Sauce
  1. Heat a pot over medium heat. Add the extra virgin olive oil.
  2. Cook the shallot and garlic for 2 minutes.
  3. Continue to cook over medium heat add in the cauliflower and red miso, cooking for another minute.
  4. Add the cashew, plant milk, and bay leaf.
  5. Reduce the heat to low cooking until the cashews are tender. The liquid should not reduce too much, if it does add a little plant milk back to the sauce.
  6. Puree the sauce until very smooth. Add the rice wine vinegar, nutritional yeast, tapioca starch, and salt.
How to make Parsley Oil
  1. Combine all of the ingredients, Set aside.
How to make Lasagna Noodles
  1. Bring a large pot of water to a boil. Season the water with kosher salt.
  2. Cook the noodles until very al dente.
  3. Drain and rinse the noodle under cold water. Using your fingers to remove excess water, place it on a baking tray, and drizzle a few drops of extra virgin olive oil over the noodles, this will prevent the noodles from sticking together.
How to Build Vegan White Lasagna
  1. Preheat the oven to 350 degrees.
  2. Spread a thin layer of vegan cream sauce on the bottom of the baking dish.
  3. Trim the pasta to fit into the baking dish. Place a layer of pasta down.
  4. Spread a thin layer of vegan cream sauce over the pasta, layer the eggplant in the dish, and spread a thin layer of cream sauce over the pasta.
  5. Add another layer of pasta, sauce, and then a layer of sweet potato, topped with a layer of cream sauce.
  6. Repeat until the pan is full.
  7. Spread a final layer of cream sauce on the last layer of pasta.
  8. Cover with a piece of parchment paper and aluminum foil.
  9. Cook for 40 - 45 minutes until hot in the middle.
  10. Finish with drizzling parsley oil over the top of the lasagna.

Notes

Nutritional values are an estimate.