Sweet Potato-Pesto Lasagna

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
  1. Peal and cut potato into thing slices
  2. Drain and dry your tofu with paper towels
  3. In a large bowl, combine tofu, lemon juice, yeast, parmesan cheese, oregano and pesto sauce
  4. Grease a large baking dish with oil start layering with potatoes and add a layer of the filling
  5. Continue and finish with a layer of sweet potatoes
  6. Cover with foil and bake for 45 minutes until potatoes are soft