sweet potato lasagne

Ingredients

• 1 tbsp avocado oil

• 1 cup minced yellow onion

• 1 28-oz BPA-free can unsalted diced tomatoes, with juices

• 3 tbsp unsalted tomato paste

• 2 cloves garlic, minced

• 2 tsp dried oregano (TRY: Simply Organic Oregano)

• 1 tsp each paprika and red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)

• ½ tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)

• 1 cup finely chopped fresh basil

• 2 large sweet potatoes (about 14 oz each), peeled and very thinly sliced lengthwise

• 3 cups packed baby spinach

Filling

• 1 12-oz carton organic firm tofu, drained
  2 cloves garlic, minced
  3 tbsp nutritional yeast
  2 tbsp fresh lemon juice
  1 tbsp avocado oil
  ¼ tsp each sea salt and ground black pepper
  2 cups shredded mozzarella cheese (goat’s milk preferred), divided

Preparation

1. Preheat oven to 350°F. Prepare sauce: In a medium saucepan on medium, heat 1 tbsp oil. Add onion and sauté until golden, about 5 minutes. Add diced tomatoes with juices, tomato paste, 2 cloves minced garlic, oregano, paprika, pepper flakes and ½ tsp each salt and pepper. Stir in 1 cup water; bring to a boil. Reduce heat and simmer for 25 minutes. Stir in basil.

2. In a food processor, place all filling ingredients except cheese; process until smooth. Using a spatula, fold in 1½ cups cheese and set aside.

3. Assemble lasagna: Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Add 1 layer of potato slices, overlapping slightly. Top with one-third of filling, 1 cup spinach and ½ cup sauce. Repeat with 2 more layers of potato slices, filling, spinach and sauce. Sprinkle with remaining ½ cup cheese.

4. Cover with foil and bake for 55 minutes. Uncover; set broiler to high and broil for 2 to 3 minutes, until cheese on top browns.