Sweet potato lasagne
TM6 TM5

Sweet potato lasagne

4.3 (35 ratings)

Ingredients

  • 2 sweet potatoes (approx. 600 g), peeled and cut into thin slices lengthways (approx. 3-5 mm)

Plant-based béchamel sauce

  • 500 g plant-based milk of choice
  • 50 g gluten free cornflour
  • 30 g vegan butter (see Tips)
  • 40 g nutritional yeast (see Tips)
  • ¼ tsp salt

Lasagne

  • 1 brown onion, cut into quarters
  • 1 celery stalk, cut into pieces (approx. 2-3 cm)
  • 1 carrot, cut into pieces (approx. 2-3 cm)
  • extra virgin olive oil, for greasing
  • 1 tsp dried oregano
  • 170 g tri-colour quinoa
  • 200 g filtered water
  • 2 tbsp tomato paste
  • 400 g canned chopped tomatoes
  • 1 tsp stock paste (see Tips)
  • 1 tbsp red wine vinegar
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 80 g vegan cheese, grated (see Tips)
  • fresh basil leaves

Nutrition
per 1 portion
Calories
1835.8 kJ / 437.1 kcal
Protein
16.3 g
Carbohydrates
55.8 g
Fat
14.3 g
Fibre
13.5 g

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