Sweet Potato-Pesto Lasagna
Sweet Potato Pesto Lasagna
- 1 large sweet potato
Filling
- 3-4 tbsp olive oil
- 1 lemon (squeezed)
- 12 ounce extra firm tofu
- 3 tbsp nutritional yeast
- 1/4 cup vegan parmesan cheese
- 1 tbsp dried oregano
- 4 tbsp pesto sauce
- Peal and cut potato into thing slices
- Drain and dry your tofu with paper towels
- In a large bowl, combine tofu, lemon juice, yeast, parmesan cheese, oregano and pesto sauce
- Grease a large baking dish with oil start layering with potatoes and add a layer of the filling
- Continue and finish with a layer of sweet potatoes
- Cover with foil and bake for 45 minutes until potatoes are soft