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The Ultimate Lasagna Sweet Potato&Aubergine


Hearty, fancy, sophisticated and uncommonly tasty!



Plant-based & Gluten-Free & Cutting Edge Cuisine

The Ultimate Lasagna Sweet Potato & Aubergine

Hearty, fancy, sophisticated and uncommonly tasty!
Prep Time 6 hrs
Cook Time 40 mins
Course Main Course
Cuisine Gluten-free Cuisine, New Age Cuisine, Plant-based Cuisine,, Vegan Cuisine
Servings 8

Equipment

  • 1 Food processor
  • 1 blender - optional
  • 1 baking tray
  • 1 Oven
  • 1 hand blender

Ingredients
  

Lasagna sheets:

  • 3 pieces large eggplants
  • 6 pieces sweet potatoes
  • 1/2 cup olive oil
  • 1/4 cup Zatar spice

White Sauce

  • 3 cloves garlic
  • 1 1/2 cup raw unsalted cashews
  • 1/3 cup almond milk
  • 1 tbsp lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp paprika + smoked paprika
  • 1/2 tsp Himalaya Salt

Bolognese Sauce

  • 600 gr mushrooms
  • 300 gr walnuts
  • 3 pieces spring onions
  • 1 red chili
  • 1/2 cup tomato paste organic acid citric free
  • 1 tin organic chopped tomatoes
  • 1 tsp Himalaya salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 1/2 tsp paprika + smoked paprika

Other

  • 1 1/2 cup plant-based shredded cheese Violife
  • 1/4 cup chopped chives

Instructions
 

White Sauce

  • Soaked cashews in boiling water for at least 4 hours or in cold water overnight
  • Blend soaked cashews, garlic, almond milk, salt, lemon juice, onion powder, paprika, smoked paprika in a high speed blender or in a food processor.

Bolognese Sauce

  • Blend walnuts in a food processor until realtively finely chopped.
  • In a frying pan sautee chopped spring onions, red chili.
  • Add chopped mushrooms. Sautee well.
  • Add crushed tomatoes and tomato paste and then basil, oregano, thyme, salt.
  • Cook for 5 minutes.
  • Add ground walnuts.
  • Cook for 10 minutes.
  • Set aside.

Lasagna sheet

  • Line up two baking trays or racks with parchment paper.
  • Cut aubergines and sweet potato lengthwise into kind of thick slices.
  • Place on baking trays or racks.
  • In a bowl mix olive oil and Zatar spice and brush over the slices.
  • Preheat oven 200C / 400F.
  • Bake for 20 minutes or more depending on the oven.
  • Make sure you turn them over half way through.
  • Don't overcook, they will go in the oven again later on.

Lasagna assemble

  • Grease the baking trey with some olive oil.
  • Create the first layer out of aubergine slices making sure there are almost no gaps in between.
  • With a spoon spread bolognese sauce generously.
  • Spread shredded cheese.
  • Add a layer of sweet potatoes. Now you can use the imperfect slices and keep the perfect ones for the top layer.
  • Add bolognese sauce and then white sauce generously and then shredded cheese.
  • Repeat until the top layer is made of the best sweet potato slices.
  • Sprinkle some Zatar spice and bake in the oven for about 40 minutes depending on the oven.
  • Enjoy!

Notes

  • The sauces can be prepared in advance. 
  • You can even assembly the lasagna the night before and cook it the next day.
  • Make sure the sauces are thick not too runny.
  • I make my own Zatar spice but it can be store bought.
  • Zatar spice is made out of: roasted sesame seeds, sumac, thyme, oregano, marjoram.
Keyword aubergine, baked eggplant, vegan bake, gluten-free lasagna, plant-based lasagna, sweet potato lasagna, vegan bolognese

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